Cornbread has always been a favorite of mine, but I’ve only ever made it using the recipe on the cornmeal packaging. This time was no different except that I added in two spicy jalapeños. I kept the seeds in there with them to keep it nice and spicy, but you can feel free to remove them if that’s a little too much heat for you.
To go along with the bread, I made a spicy shrimp dish. When I was thinking this all up, it was getting pretty spicy and I realized that I would need something to cut through that. Bacon. The answer is always bacon. Originally, I planned to use half the package, but then thought “oh what the hell” and threw in the whole thing. Delicious.
Spicy Shrimp with Bacon & Jalapeño Cornbread
For the Shrimp:
- 1 pound bacon, cut into 1/2″ pieces
- 1 medium yellow onion, diced
- 1 large green chili, diced
- 1/2 cup vegetable stock
- 1″ piece ginger, grated
- 1 pound shrimp, peeled and deveined
- salt and pepper, to taste
For the Cornbread:
- 1 cup flour
- 1 cup cornmeal
- 2/3 cup sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 egg, beaten
- 1 cup milk
- 1/3 vegetable cup oil
- 1 red jalapeño, minced
- 1 green jalapeño, minced
Preheat your oven to 400 degrees.
Comine all of the dry ingredients in the cornbread in a large bowl. Add in the wet ingredients and whisk thoroughly until it the batter is well mixed. Add in the peppers and give another good stir. Pour into a lightly greased 9 x 9 baking dish and bake for 20-25 minutes until the bread is golden brown. To test the bread, insert a knife or toothpick straight down in the center, and then pull straight up. If it comes out clean, it’s ready.
While the bread is baking, get a large skillet over medium-high heat. Peel and clean your shrimp and set aside in a bowl with some salt and pepper. Once the pan is hot, add the bacon and cook until it reaches your desired level of crispiness. Set the bacon aside on a paper towel to drain.
There will be a lot of bacon fat in the skillet at this point; discard all but 2-3 tablespoons. In the remaining bacon fat, saute the onion and chili pepper until they are softened, about 5-7 minutes. Deglaze the pan with the vegetable stock and add in the ginger and shrimp. Continue to saute for another 2-3 minutes until the shrimp is pink and cooked through. Serve up nice and hot with plenty of butter for your bread!