Spicy Shrimp with Jalapeño Cornbread

This dish features succulent cooked shrimp paired with a hint of spice from fresh jalapeños, served alongside a moist and slightly sweet cornbread. The combination of flavors creates a delightful balance of heat and sweetness, making it an exciting yet comforting meal. Perfect for a casual dinner or a gathering, this recipe respects traditional Southern cooking while adding a creative twist with the jalapeño infusion.

Ingredients:

• 1 pound cooked shrimp, peeled and deveined
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1/2 cup diced jalapeños (fresh or pickled)
• 1 cup apple sauce (for serving)
• Butter or oil for greasing the baking dish

Instructions:

1. Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish.
2. In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together milk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced jalapeños.
5. Pour the cornbread batter into the prepared baking dish and smooth the top.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. While the cornbread is baking, heat the cooked shrimp in a skillet over medium heat until warmed through.
8. Serve the spicy shrimp alongside slices of jalapeño cornbread and a side of apple sauce for a sweet contrast.