- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- ¼ cup melted unsalted butter
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- ½ cup diced canned jalapeños, fully drained
- 1 ½ cups shredded cheddar cheese
- 2 teaspoons chile oil
- 16 oz. raw shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning
Preheat the oven to 400°F. Generously grease a 9x9 inch baking dish with cooking spray.
Whisk the eggs, sour cream, and melted butter in a large mixing bowl until fully combined. Stir in the Jiffy Corn Muffin Mix. Fold in the chopped jalapeños and cheddar cheese.
Transfer the mixture into the prepared baking dish and spread it evenly throughout the pan. Bake for 20-25 minutes, or until the top is lightly browned. Let it cool for 15 minutes.
While the spoonbread bakes, heat the chile oil over medium-high heat in a nonstick pan. Add the prepared shrimp and sauté lightly. Sprinkle the Cajun seasoning evenly over the shrimp and continue sautéing until fully cooked and a light browning begins to happen at the edges of the shrimp.
To serve, spoon a generous helping of spoonbread into a serving bowl and add shrimp to the top. If desired, add sautéed greens or a salad to the bowl as well.
- Yields: 4 servings
- Preparation Time: 40 minutes