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Country Kitchen
October 2, 2013 Previous Recipe | Next Recipe
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FIRST PLACE - Cajun Party Cornbread
SECOND PLACE - Buttermilk Cornbread & Muffin Fresh Tomato Tart with Black Pepper Cornbread Crust
THIRD PLACE - Sweet Potato Cornbread
AUTAUGA COUNTY - Sour Cream Cornbread
BARBOUR COUNTY - Dilled-Cornbread Muffins
BLOUNT COUNTY - Broccoli Cornbread
BUTLER COUNTY - Mexican Cornbread
CALHOUN COUNTY - Broccoli Cornbread
CHAMBERS COUNTY - Spinach Cornbread
CHEROKEE COUNTY - Mexican Cornbread
CLAY COUNTY - Broccoli Cornbread
CRENSHAW COUNTY - Mexican Cornbread
CULLMAN COUNTY - Sausage Cornbread Muffins
DALE COUNTY - Spicy Cornbread Muffins
ELMORE COUNTY - Sweet Onion Cornbread
ETOWAH COUNTY - Spinach Cornbread
FAYETTE COUNTY - Corny Bread
FRANKLIN COUNTY - Cornbread Dressing Bites
GENEVA COUNTY - Mexican Cornbread Deluxe
JACKSON COUNTY - Corny Corn Bread
LAUDERDALE COUNTY - Sausage-Cheddar Corn Bread
LEE COUNTY - Broccoli Cornbread
LIMESTONE COUNTY - Pepper Jack Cornbread
MARSHALL COUNTY - Mexican Cornbread
MOBILE COUNTY - Fiesta Cornbread
MONROE COUNTY - Alabama Cornbread
MONTGOMERY COUNTY - Sour Cream Cornbread
MORGAN COUNTY - Cheesy Bacon Fiesta Cornbread
RANDOLPH COUNTY - Broccoli Cornbread
RUSSELL COUNTY - Sour Cream Corn Muffins
SHELBY COUNTY - Mexican Cornbread
ST. CLAIR COUNTY - Bacon, Onion and Cheese Cornbread
SUMTER COUNTY - Broccoli Cornbread
TUSCALOOSA COUNTY - Cornbread Fiesta
FIRST PLACE - Cajun Party Cornbread

Cornbread ingredients:
1 cup self-rising cornmeal
1 teaspoon Cajun seasoning
1 8-ounce can creamstyle corn
1 8-ounce carton sour cream
2 eggs

Topping Ingredients:
1⁄2 stick butter
1 cup diced onions
1 cup diced red bell pepper
1 cup diced celery
1 teaspoon Cajun seasoning
1-2 garlic cloves, minced
1⁄2 pound Andouille sausage cut in quarters lengthwise, then in 1⁄2 inch slices
1⁄2 pound shrimp, peeled, deveined and halved
1 cup Monterey Jack cheese
Chopped fresh Italian parsley for garnish

Preheat oven to 400 F. In a medium bowl, mix cornbread ingredients together. Melt butter in a 10-inch cast iron skillet over medium-high heat. Sauté vegetables, Cajun seasoning and garlic until limp; spoon into a strainer to drain and reserve liquid. Add sausage to hot skillet; cook to render some fat. Add shrimp and cook until shrimp are just done. Use a slotted spoon to remove sausage and shrimp to a bowl. Do not drain grease from the skillet. Stir the reserved vegetable liquid into cornbread mixture, then pour batter into hot skillet. Place skillet into preheated oven and bake for five minutes. Remove from oven, spread reserved vegetables evenly over the top, then top with reserved sausage and shrimp. Return to oven for 15 minutes. Remove from oven, spread cheese over top and return to oven for additional five minutes. Remove, and sprinkle chopped parsley over top.
-Polly McClure, Jefferson County





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