Recipe: Confetti corn bread–crusted creole shrimp

To prepare the topping, preheat the oven to 375°F. Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment.

Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth.

Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter. carefully dollop the corn bread topping over the filling.

Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer.

Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes.

Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.

NOTE
To save time, I like to make the filling a day ahead. Put the cooked shrimp mixture in the casserole dish, wrap in aluminum foil, and refrigerate. When you’re ready to serve, preheat the oven to 375°F. Put the covered casserole on a baking sheet and into the oven to warm, about 20 minutes. Meanwhile, make the cornbread topping, spread it over the warm filling, and continue baking until bubbly and golden brown, 40 to 50 minutes.

Read more in Food & Entertaining and Recipes