Seafood Cornbread - Secretsfrommyapron

“Holly Clegg’s Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.”

1hr15mins

1 ¹⁄₂ cupsyellow cornmeal

¹⁄₂ cupall-purpose flour

¹⁄₂ teaspoonbaking soda (check for freshness)

2 tablespoonssugar

1 cupskim milk

1 egg

¹⁄₄ cupcanola oil

1 onion, chopped

1 green bell pepper, cored and chopped

1 (15ounce) can cream-style corn

1 cup shredded sharp cheddar cheese (can sub reduced-fat)

¹⁄₃ cupgreen onion, thin sliced

2 tablespoonsjalapeno peppers, slices chopped (jarred type)

2 cups combination seafood, cooked (small peeled shrimp, crabmeat or crawfish)

Preheat oven 350°F. Coat 13 × 9 × 2-inch pan with nonstick cooking spray.

In a large bowl, combine cornmeal, flour, baking soda and sugar.

In another bowl, combine milk, egg and oil.

To the milk mixture, add onion, bell pepper, cream corn, cheese, green onions and jalapenos. Mix well.

Stir into flour mixture. Gently stir in seafood.

Transfer mixture to prepared pan. Bake for 55–60 minutes or until golden brown.