Carolina Shrimp and Grits Cornbread


Submitted by Felice Bogus

Felice Bogus of Raleigh, NC took third place at the national cornbread cookoff with this great recipe

Biscuits & Breads
Year Round
  • Prep Time:
    20 mins
  • Cook Time:
    30 mins
  • Ready In:
    5 mins

Ingredients for Cornbread

  • Crisco® No-Stick Cooking Spray
  • 1/2 pound applewood smoked bacon, cooked and crumbled, reserve drippings
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1 tablespoon butter, melted
  • 1 cup shredded sharp Cheddar cheese
  • 1 (6 oz.) package Martha White® Cotton Country® Cornbread Mix
  • 1/4 cup roasted red pepper, drained and chopped
  • 1/4 cup chopped green onions

Ingredients for Shrimp

  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1 1/4 pounds uncooked shrimp, shelled and deveined
  • Salt and pepper
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1/4 cup chicken broth
  • 1-1/2 tablespoons fresh lemon juice 
  • Hot Sauce 
  • Green onions for garnish

Preparation Directions

  1. Heat oven to 400°F. Return 2 tablespoons bacon drippings to 10-1/4" cast iron skillet. Stir together egg, milk, 1 tablespoon bacon drippings, butter, cheese, and cornbread mix in medium bowl until well blended. Stir in half the reserved bacon, red pepper and 1/4 cup green onions. Pour into prepared skillet and spread evenly. Bake 20 to 25 minutes, or until golden brown.
  2. While cornbread is baking, heat 1 tablespoon bacon drippings and oil in a 12" cast iron skillet over medium-high heat until hot. Add shrimp. Salt and pepper to taste. Cook until shrimp turns pink, stirring occasionally, about 2 minutes. Stir in garlic and mushrooms. Cook 2 to 3 minutes. Add broth and lemon juice and cook, stirring, about 1 minute. Stir in hot sauce to taste.
  3. Top cornbread with shrimp mixture. Sprinkle with remaining crumbled bacon and 1/4 cup green onions. Serve immediately.

Suggested Cookware