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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
2 lb hot country sausage links
2 large white onion, chopped
14 oz fresh shrimp, shelled, cleaned and deveined
2 cup frozen corn, thawed
1 large jar chopped pimentos, undrained
2 cup mayonnaise
3 tbsp chopped chives, divided
2 tbsp lemon juice
2 cups buttermilk self-rising cornmeal mix
1 tbsp Old Bay Seasoning
2 large eggs, slightly beaten
1 1/3 cups milk
Pepper
In an oven-safe skillet, cook the sausage until done. Remove and set aside. When somewhat cooked, slice into 1 inch pieces.
In the sausage drippings remaining in the skillet, saute the onions until transparent. Remove with a slotted spoon and mix in a bowl with sausage slices.
Bring skillet to medium-high heat. Carefully add shrimp. Saute until just pink, about 2 minutes. Avoid over cooking since shrimp will cook further in the assembled dish. Remove with a slotted spoon to the bowl containing the sausage and onions. Add thawed corn to shrimp mixture. Stir together.
Pimento Mayonnaise Sauce, combine pimentos, mayonnaise, 2 tbsp chives and lemon juice. Refrigerate.
To the cornmeal mix, add seasoning and mix well. Add eggs, milk and oil. Pour half of the batter into the skillet. Spread sausage mixture evenly over the batter being careful not to extend the mixture to the edges of the batter. Pour the remaining batter gently and evenly over the meat mixture all the way to the edges.
Bake at 425 on the second lowest rack in the center of the oven for 30-35 minutes or until the cornbread is done and nicely browned on top. Remove from the oven and let stand for 15 minutes. Cut into wedges and serve with sauce, at room temperature. Garnish with a few chives and pepper. Serves 6
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COASTAL CAROLINA SKILLET SUPPER
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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
2 lb hot country sausage links
2 large white onion, chopped
14 oz fresh shrimp, shelled, cleaned and deveined
2 cup frozen corn, thawed
1 large jar chopped pimentos, undrained
2 cup mayonnaise
3 tbsp chopped chives, divided
2 tbsp lemon juice
2 cups buttermilk self-rising cornmeal mix
1 tbsp Old Bay Seasoning
2 large eggs, slightly beaten
1 1/3 cups milk
Pepper
In an oven-safe skillet, cook the sausage until done. Remove and set aside. When somewhat cooked, slice into 1 inch pieces.
In the sausage drippings remaining in the skillet, saute the onions until transparent. Remove with a slotted spoon and mix in a bowl with sausage slices.
Bring skillet to medium-high heat. Carefully add shrimp. Saute until just pink, about 2 minutes. Avoid over cooking since shrimp will cook further in the assembled dish. Remove with a slotted spoon to the bowl containing the sausage and onions. Add thawed corn to shrimp mixture. Stir together.
Pimento Mayonnaise Sauce, combine pimentos, mayonnaise, 2 tbsp chives and lemon juice. Refrigerate.
To the cornmeal mix, add seasoning and mix well. Add eggs, milk and oil. Pour half of the batter into the skillet. Spread sausage mixture evenly over the batter being careful not to extend the mixture to the edges of the batter. Pour the remaining batter gently and evenly over the meat mixture all the way to the edges.
Bake at 425 on the second lowest rack in the center of the oven for 30-35 minutes or until the cornbread is done and nicely browned on top. Remove from the oven and let stand for 15 minutes. Cut into wedges and serve with sauce, at room temperature. Garnish with a few chives and pepper. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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