Description
Savory Shrimp Cornbread Muffin
A bold shrimp filling elevates this moist cornbread to a savory masterpiece!
Ingredients:
1 cup yellow cornmeal
½ cup self-rising flour
1 tsp cayenne pepper
1 cup buttermilk
1 egg
½ cup melted butter
1 cup shrimp, cooked and spiced
½ cup jalapeños, diced
Steps:
Set oven to 375°F (190°C) and grease muffin tins.
Combine cornmeal, flour, and cayenne pepper.
Whisk buttermilk, egg, and butter, then fold into dry ingredients.
Add shrimp and jalapeños to the batter.
Pour into tins and bake for 20 minutes.
#SpicyShrimpCornbread
Step-by-Step Guide
1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.
2. In a large mixing bowl, whisk together 1 cup of yellow cornmeal, ½ cup of self-rising flour, and 1 teaspoon of cayenne pepper until fully combined.
3. In a separate medium bowl, whisk 1 cup of buttermilk, 1 large egg, and ½ cup of melted, cooled butter until smooth.
4. Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Do not overmix; a few lumps are fine.
5. Gently fold in 1 cup of cooked, spiced shrimp and ½ cup of diced jalapeños, ensuring they are evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm.
Serving Suggestions
These savory muffins are incredibly versatile. Serve them warm as a standout side dish with a bowl of chili, gumbo, or hearty soup. For a complete meal, pair them with a crisp green salad. They also make an impressive appetizer or brunch item when served with a dollop of garlic herb butter, creamy remoulade, or a squeeze of fresh lime.
How-to Summary
Mix dry ingredients (cornmeal, flour, cayenne). Whisk wet ingredients (buttermilk, egg, butter). Combine wet and dry, then fold in cooked shrimp and jalapeños. Bake in a greased muffin tin at 375°F for 20 minutes.
Frequently Asked Questions
Can I use fresh shrimp instead of pre-cooked? Absolutely. Sauté raw, peeled shrimp with your preferred spices (like paprika, garlic powder, salt) until pink and opaque. Let them cool and chop before adding to the batter.
What can I substitute for self-rising flour? For ½ cup self-rising flour, use ½ cup all-purpose flour mixed with ¾ teaspoon baking powder and a pinch of salt.
How can I make these less spicy? Omit the cayenne pepper and use mild green chiles instead of jalapeños. You can also reduce the jalapeño quantity.
How should I store leftovers? Store cooled muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to restore texture.
Can I freeze these muffins? Yes. Let them cool completely, then wrap individually and freeze for up to 2 months. Thaw and reheat in the oven.
Common Mistakes to Avoid
Avoid overmixing the batter, as this will develop the gluten and lead to dense, tough muffins. Ensure your melted butter has cooled slightly before adding it to the wet ingredients to prevent cooking the egg. Do not overfill the muffin cups, as the batter will rise. Finally, using bland, unseasoned shrimp will result in a less flavorful muffin—be sure to season your shrimp well.
Conclusion
These Savory Shrimp Cornbread Muffins are a delicious twist on a classic, perfectly balancing sweet cornbread with spicy, succulent shrimp. They are surprisingly simple to make and are guaranteed to impress at any gathering. By following the detailed steps and tips provided, you can avoid common pitfalls and create a moist, flavorful masterpiece every time. Enjoy the perfect bite of Southern-inspired goodness!
