Holly'S Shrimp Corn Bread

• 2 cups yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon Creole seasoning (such as Tony Chachere's(R))
• 6 eggs
• 10 tablespoons butter, melted
• 1 (16 ounce) package frozen corn, thawed
• 12 ounces cooked shrimp, coarsely chopped
• 1 (8 ounce) package shredded sharp white Cheddar cheese
• 1 cup minced yellow onion
• 2 large jalapeno peppers, minced
• 2 tablespoons shredded sharp white Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish.
2. Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish.
3. Bake in the preheated oven until golden brown, about 25 minutes.
4. Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.

yellow cornmeal, baking powder, salt, creole seasoning, eggs, butter, frozen corn, shrimp, cheddar cheese, yellow onion, jalapeno peppers, cheddar cheese

Taken from www.allrecipes.com/recipe/255332/hollys-shrimp-corn-bread/ (may not work)