Seafood Cornbread

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

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups yellow cornmeal
• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon baking soda (check for freshness)
• 2  tablespoons sugar
• 1  cup skim milk
• 1  egg
• 1⁄4 cup canola oil
• 1  onion, chopped
• 1  green bell pepper, cored and chopped
• 1 (15 ounce) can  cream-style corn
• 1  cup  shredded sharp cheddar cheese (can sub reduced-fat)
• 1⁄3 cup green onion, thin sliced
• 2  tablespoons  jalapeno peppers, slices chopped (jarred type)
• 2  cups  combination  seafood, cooked (small peeled shrimp, crabmeat or crawfish)

Directions

1. Preheat oven 350°F. Coat 13 × 9 × 2-inch pan with nonstick cooking spray.
2. In a large bowl, combine cornmeal, flour, baking soda and sugar.
3. In another bowl, combine milk, egg and oil.
4. To the milk mixture, add onion, bell pepper, cream corn, cheese, green onions and jalapenos. Mix well.
5. Stir into flour mixture. Gently stir in seafood.
6. Transfer mixture to prepared pan. Bake for 55–60 minutes or until golden brown.