Cornbread wedges are a true classic, maybe because a wedge pan gets every little corner of the cornbread extra crispy. Here, Teresa Ralston adds something delightfully devilish to the mix: roasted red peppers and a spicy shrimp diablo sauce. Teresa competed in the 2023 National Cornbread Cook-off with this recipe.
Level
Advanced
Prep Time
15 minutes
Cook Time
25 minutes
Serves
4-8
Cook it With Our
Directions
- Preheat the oven to 400˚ F.
- Make the Shrimp Diablo Sauce. Heat oil and butter in a 10.25 inch cast iron skillet. Add onion and saute until softened. Stir in garlic paste and cook for 1 minute. Add shrimp and cook until done, about 2 to 3 minutes. Remove shrimp to a platter and keep warm.
- Add Dijon to the skillet. Stir in chicken stock and cook for 5 minutes, scraping bits from pan into sauce. Add cream. Cook over medium heat until mixture is reduced and thickened, stirring frequently. Add crushed red pepper, salt, cooked shrimp and basil.
- Prepare the roasted red pepper cornbread wedges. Spray the wedge pan with cooking spray and place in the oven for 6 to 7 minutes. Meanwhile, stir cornbread mix, buttermilk, egg, vegetable oil, salt, and cayenne together. Stir in roasted red pepper, corn kernels, parmesan, and basil. Divide batter among pan wedges filling about 3/4 full. Bake for 16 to 20 minutes or until the edges are golden and cornbread is done.
- To serve, cut each wedge in half horizontally. Top with Diablo Shrimp Sauce and garnish with basil sprig, parmesan and diced red bell pepper as desired.
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