Lunchbreak: Lowcountry’s Honey Butter Jalapeno Cornbread and Shrimp Boil

Midday News
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3343 N. Clark Street
Honey Butter Jalapeno Cornbread

-4 whole eggs
-1 cup of butter
-2 1/2 cup of buttermilk
-3/4 cup of evaporated milk
-1 1/2 cup of AP Flour
-1/4 cup of sugar
-2 tsp of salt
-1 tbsp baking powder
-1 tbsp baking soda
-2 cups of corn meal
-1/2 cup of whole corn
1/2 cup of cream corn
1 cup of jalapeño

Thoroughly combine all ingredients in mixing bowl. Make sure jalapeño is evenly distributed. Pour onto 1/2 inch baking sheet. Bake at 400 degrees for 45 minutes, or when top is golden brown.

Honey Butter

-1 whole stick of butter
-1/2 cup of honey

Melt butter in sauce pan. Stir in honey. When the cornbread is ready, take a brush and generously spread it on top.

Shrimp Boil

-2 pounds of shrimp
-2 cups of orange juice
-2 cups of apple juice
-1/4 cup of Cajun seasoning
-1 stalk of lemongrass
-Cold water

In a 12 qt. stock pot, add orange juice and apple juice. Then add Cajun seasoning and lemongrass. Add cold water until the pot is 2/3 filled. Using a pasta basket, lower the shrimp into the water and boil.

“Everythang” Sauce

-6 oz. of grass fed butter
-2 tbl chopped garlic
-2 tsp of salt
-1 tbs of fine black pepper
-1 tbs of Cajun seasoning
-1 tbs fresh lemon zest
– 1 tbs fresh lemon juice

In a small sauce pan, add the butter and garlic, then add the salt and fine black pepper. Add Cajun seasoning, lemon zest, and lemon juice. Once cooked through, combine the cooked protein and sauce in a plastic bag and shake thoroughly. Enjoy!

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