Mexican Shrimp Cornbread - cooking recipe

Ingredients

2 eggs
1 c. yellow cornmeal
1 can Cream Style corn
1 can whole kernel corn, drained
1 c. evaporated milk
1 medium onion
1/2 medium bell pepper
1 tsp. salt
1 tsp. soda
1/2 c. shortening (1/4 for batter; 1/4 for pan)
1 lb. ground meat (suggest Jimmy Dean sausage) browned and drained
1 lb. shrimp, boiled and cut in bite-size pieces
black and red pepper to taste

Preparation

Preheat oven to 400\u00b0.
Beat eggs, cornmeal, creamed corn, whole corn and milk together in a large bowl.
Chop onion and bell pepper in to the mixture.
Add salt, soda, 1/4 c. shortening, black and red pepper.
Mix well.
Add browned sausage and cooked shrimp to the mixture.
Mix well again.
Place remaining shortening into a 13 x 9 baking pan.
Grease all sides of pan well.
Pour mixture into the pan and bake for 1 hour.
Cool and slice into squares.
Serves 24.
May be used as an appetizer or as a sidedish