Best Cajun Shrimp Cornbread Mini Muffins With Roasted Red Pepper Aioli Recipes

HOLLY'S SHRIMP CORN BREAD

Holly's Shrimp Corn Bread image

Why make plain corn bread when you can make this fancier version with shrimp, Creole seasoning, and Cheddar cheese? This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Holly Haines

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 57m

Yield 8

Number Of Ingredients 12

Ingredients

2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon Creole seasoning (such as Tony Chachere's®)
6 eggs
10 tablespoons butter, melted
1 (16 ounce) package frozen corn, thawed
12 ounces cooked shrimp, coarsely chopped
1 (8 ounce) package shredded sharp white Cheddar cheese
1 cup minced yellow onion
2 large jalapeno peppers, minced
2 tablespoons shredded sharp white Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish.
Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish.
Bake in the preheated oven until golden brown, about 25 minutes.
Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 42 g, Cholesterol 291.1 mg, Fat 29.7 g, Fiber 3.2 g, Protein 25.6 g, SaturatedFat 16.9 g, Sodium 851.3 mg, Sugar 3.7 g

CORNBREAD MUFFINS WITH CAJUN BUTTER

Cornbread Muffins with Cajun Butter image

Provided by Food Network

Categories side-dish

Time 25m

Yield 12 muffins

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for greasing the muffin tin
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 large egg
2 cups self-rising cornmeal mix, such as Martha White
Pinch of salt
1 stick unsalted butter, softened
1/2 teaspoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

For the cornbread muffins: Preheat the oven to 425 degrees F. Grease a regular-size muffin tin. Mix the buttermilk, vegetable oil and egg in a bowl. Add the cornmeal mix and salt and stir. The batter should be pourable. Pour the batter into the prepared muffin tin, filling the cups three-quarters full. Bake for 12 to 15 minutes. For the Cajun butter: Mix the butter, brown sugar, chili powder, oregano, cayenne, garlic powder, salt and pepper in a bowl. Spread on the corn muffins.

RED PEPPER CORN MUFFINS

Red Pepper Corn Muffins image

Bits of sweet red pepper make these muffins so pretty and the buttermilk adds flavour without fat. You can substitute jarred pimiento or roasted red pepper if you like but drain them well and pat dry. Adapted from Gourmet magazine.

Provided by Cookin-jo

Categories Quick Breads

Time 22m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup finely chopped sweet red pepper
1 cup yellow cornmeal
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups buttermilk
1/4 cup butter, melted

Steps:

Preheat oven to 400 degrees.
Generously butter muffin tin -- 12 muffin regular size.
Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
Whisk together eggs, buttermilk and melted butter in a medium bowl.
Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
Place about 1/3 cup mixture into each of 12 muffin cups.
Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Carefully remove muffins from tin to a wire rack to cool.