Mexican Shrimp Cornbread

• 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

1. Preheat oven to 400u0b0.
2. Beat eggs, cornmeal, creamed corn, whole corn and milk together in a large bowl.
3. Chop onion and bell pepper in to the mixture.
4. Add salt, soda, 1/4 c. shortening, black and red pepper.
5. Mix well.
6. Add browned sausage and cooked shrimp to the mixture.
7. Mix well again.
8. Place remaining shortening into a 13 x 9 baking pan.
9. Grease all sides of pan well.
10. Pour mixture into the pan and bake for 1 hour.
11. Cool and slice into squares.
12. Serves 24.
13. May be used as an appetizer or as a sidedish

eggs, yellow cornmeal, cream style corn, whole kernel corn, milk, onion, bell pepper, salt, soda, shortening, ground meat, shrimp, black

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958725 (may not work)