Garlicky Shrimp and Spinach Cornbread
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
National Cornbread Festival ‘07
Ingredients
Filling:
  • 8 ounces cream cheese, softened
  • ½ cup heavy cream
  • 3 eggs
  • 1½ teaspoons Old Bay seasoning
  • ½ teaspoon lemon pepper
  • 1 tablespoon chopped fresh chives
  • 2 cloves garlic, minced
  • 1 cup shredded swiss cheese
  • 1 (10 ounce) pkg. frozen spinach, thawed and squeezed dry (or 3 cups chopped fresh spinach)
  • 1 pound raw shrimp, peeled, deveined, coarsely chopped and patted dry
Crust:
  • 2 (6.5 ounce) pkgs. Martha White® Yellow Cornbread Mix
  • 2 tablespoons melted butter
  • ½ cup sour cream
  • ½ cup cocktail sauce
  • ½ cup water
  • ½ cup freshly grated parmesan cheese
Instructions
  1. Preheat oven to 375˚ F. In medium bowl, mix cream cheese with cream with electric mixer. Add eggs, Old Bay, lemon pepper, chives and garlic. Stir in swiss cheese, spinach and shrimp.
  2. In another medium bowl, mix crust ingredients thoroughly. Spread into greased 10-1/2 inch Lodge® cast iron skillet. Spoon filling over crust, leaving a ½ inch space from the edge. Bake at 375˚for 55-60 minutes, or until crust is golden brown and middle is set. Remove from oven and cool 5 to 10 minutes. Cut into wedges and serve.
Recipe by Jazzy Gourmet Cooking Studio at https://jazzygourmetblog.com/2012/04/garlicky-shrimp-and-spinach-cornbread/