| shrimp Creole Cornbread With Creole Sauce cornbread
2 Eggs
1/4 Cup Vegetable Oil
8 Ounces Sour Cream (about 1 Cup)
1/2 Cup Milk
1 1/2 Cups Self-rising Cornmeal Mix
4 Ounces (1 Cup) Shredded Monterey Jack Cheese
2 To 3 Teaspoons Dried Creole Seasoning
2 Teaspoons Chopped Fresh Parsley
1 Pound Shelled, Deveined Uncooked Medium Shrimp
4 Ounces Cream Cheese, Cubed creole Sauce
2 Tablespoons Butter Or Margarine
1/4 Cup Chopped Onion
1/3 Cup Chopped Celery
3 Cloves Garlic, Minced
2 (14 1/2 Ounce) Cans Diced Tomatoes, Undrained
1 Bay Leaf
2 Teaspoons Salt
1 Tablespoon Granulated Sugar
3 Tablespoons Worcestershire Sauce
2 Teaspoons Hot Pepper Sauce preheat Oven To 400 Degrees F. Grease A 10-inch Cast Iron Skillet; Place In Oven To Heat. in A Large Bowl, Beat Eggs. Blend In Oil, Sour Cream And Milk. Add Remaining Cornbread Ingredients Except Cream Cheese; Stir Until Blended. Pour Batter Into Hot Skillet. Dot Evenly With Cubed Cream Cheese; Press Into Batter. Bake At 400 Degrees F For 30 To 35 Minutes Or Until Golden Brown. meanwhile, Melt Butter In A Medium Saucepan Over Medium Heat. Add Onion, Celery And Garlic; Cook Until Vegetables Are Tender, Stirring Frequently. Add Remaining Sauce Ingredients; Mix Well. Heat Until Bubbly; Reduce Heat And Simmer 20 To 30 Minutes. Remove And Discard Bay Leaf. to Serve, Cut Cornbread Into Wedges And Serve With Sauce. makes 8 Servings. |
