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SOUTHERN RECIPES
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Coastal Carolina Skillet Supper

  • 16 oz. hot country sausage links

  • 14 oz. large fresh shrimp – raw, but shelled, cleaned and deveined

  • 2 large white onions, chopped

  • 2 cups frozen yellow corn kernels, thawed

  • 1 tablespoon Old Bay seasoning

  • 2 cups Martha White Buttermilk Self-Rising White Cornmeal Mix
    2 large eggs, slightly beaten

  • 1 1/3 cups milk

  • 1/3 cup oil

Sauce:

  • 1 large jar of chopped pimentos, undrained

  • 3 cups good quality mayonnaise

  • 3 tablespoons chopped fresh chives

  • 2 tablespoons fresh lemon juice
    cracked, black pepper

Preheat oven to 425 degrees.

PART I: In a seasoned cast-iron skillet, cook the sausage links until done. Remove and set aside; when somewhat cooled, slice into 1” pieces. In the sausage drippings remaining in the skillet, over low-medium heat, saute the chopped 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 shrimp just until becoming pink – no more than two minutes. Avoid over cooking shrimp, as they will cook further in the assembled dish. Remove with slotted spoon to the bowl containing the sausage and onions. Add thawed corn kernels to this mixture and stir well.

PART II: Mix pimentos, mayonnaise, 2 tablespoons chives and lemon juice in a non-metal bowl until well blended. Refrigerate if you will not be baking the main dish right away.

PART III: To the Martha White Cornbread Mix, add Old Bay seasoning. Mix well. Add beaten egg, milk and oil. Pour half of the cornbread batter into the skillet. Spread sausage, shrimp and corn mixture evenly over the batter; do not put any of this mixture around the edges of the batter. Pour remaining batter gently and evenly over the sausage, shrimp and corn mixture, all the way to the edges.

Bake on the second lowest rack in the center of the oven for 30-35 minutes, or until cornbread is done and nicely brown on top. Remove from oven and let stand for 15 minutes. Cut in wedges and serve with the Pimento-Mayonnaise Sauce (at room temperature), spooned over. Garnish with a few chives and some cracked black pepper sprinkled on top.

Serves 6, generously.

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