This cornbread is perfect every time. Trust me on this. I have made more cornbread than anyone I know and I struggle more times than not. This cornbread is so good you could eat it by itself–cold or hot. Excellent choice with fresh vegetables.
1 1/2 cups self-rising white cornmeal (Red Label if you can find it.)
1 teaspoon salt
8 ounces cream corn
8 ounces sour cream
1/2 cup oil
Bake at 400 degrees for 25 minutes. If you cook it in an 8″ iron skillet the outer crust will be crunchy…perfect! I have baked it in other pans and it works fine.
After the summer holidays are over and time slows even more, it’s time to cook something easy. New Orleans BBQ Shrimp is an easy dinner to cook and so delicious.
1/2 stick butter
1 tablespoon Worcestershire sauce
2 teaspoons Creole Seasoning
1 teaspoon minced garlic
1/2 teaspoon coarse ground black pepper
1/2 teaspoon rosemary leaves, crushed
1 pound (26 to 30) large shrimp
3/4 cup beer, at room temperature
Serves 4 – 6.
Melt butter with Worcestershire sauce, Creole Seasoning, garlic, pepper and rosemary in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes.
Pour beer into skillet. Cook and stir 3 minutes longer or just until shrimp turn pink.
Serve immediately with French bread.