Cajun French: le pain d’mais (lu pain d’ma-ee) – cornbread
Cornbread is a staple in the Cajun house. For breakfast it is served as couche couche, for lunch with beans and dinner as the bread. Cornbread goes with so many meals yet it is rarely a main course. This recipe is the perfect main course, add a salad and dinner is served.
Mais C’est Bon!
Enjoy!!
Ingredients
Cornbread:
1 stick butter
1 pound frozen small shrimp, thawed (if using medium shrimp, cut in half)
1 tsp Cajun Seasoning
1 ½ cups onion (approx 1 lg) Chopped small
8 oz block extra sharp cheddar cheese grated
10 oz frozen broccoli florets, thawed
4 eggs
Salt
1 tsp Tabasco
1 box Jiffy Cornbread/Muffin Mix
⅓ red bell pepper
Drizzle:
8 tsp Sour Cream
2-4 tsp Half & Half
Topping:
4 oz Andouille
Steps For the cornbread:
Preheat oven to 350 convection, 375 conventional
Place 1# shrimp in small bowl and season with 1 tsp Cajun Seasoning (set aside)
Cut 10 oz broccoli florets into smaller pieces, if necessary
Melt 1 stick butter in baking skillet
Break 4 eggs in large bowl and whisk
Add 1 ½ cups onions
Add broccoli
Add melted butter – stir (place skillet back on burner on very low)
Add 8 oz grated cheese
Add seasoned shrimp
Add 1 tsp Tabasco or hot sauce of your choice
Add pinch salt
Mix well
Add Jiffy Mix
Mix until Jiffy Mix is coated, don’t overwork
Set aside
Cut 8 thin strips of red bell pepper, lengthways
Pour mixture into baking skillet
Form flower on top with pepper strips
Bake in preheated oven for 30 min or until toothpick comes out clean and top is brown
While the cornbread is baking, chop the Andouille into small squares and cook in a cast iron skillet until crispy
Drizzle:
Place sour cream in small bowl
Add a pinch of salt
Start by adding 2 tsp half & half. Add enough half & half so the mixture easily pours off spoon in smooth drizzle (we added a total of 4 tsp half & half)
Put mixture into a squeeze bottle condiment dispenser, and set aside
Plate:
When the cornbread is done, let it sit for 10 minutes
Cut into 8 portions, with a bell pepper strip on each
Drizzle the topping side to side across the plate and over the slice
Sprinkle the crispy andouille on top.
Enjoy
