oz. hot country sausage links
oz. large fresh shrimp – raw, but shelled, cleaned and
large white onions, chopped
cups frozen yellow corn kernels, thawed
tablespoon Old Bay seasoning
cups Martha White Buttermilk Self-Rising White Cornmeal
2 large eggs, slightly beaten
1/3 cups milk
large jar of chopped pimentos, undrained
cups good quality mayonnaise
tablespoons chopped fresh chives
tablespoons fresh lemon juice
cracked, black pepper
oven to 425 degrees.
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.
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
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.
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.
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