Holly's Shrimp and Corn Bread

Ingredients

• 2 cups yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon Creole seasoning (such as Tony Chachere's®)
• 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

Directions

Lightly heat your oven to 375°F (190°C). If you're using a countertop induction oven, set it to 325°F (165°C) instead. Grease a 9-inch baking dish so nothing sticks. In a bowl, mix together the cornmeal, baking powder, salt, and Creole seasoning. Then add the eggs and melted butter, stirring until you get a smooth batter. Gently fold in the corn, shrimp, 8 ounces of Cheddar cheese, chopped onion, and jalapeño peppers. Pour the mixture into your prepared dish and pop it in the oven. Bake until the top turns a nice golden brown, which should take about 25 minutes. Take it out briefly, sprinkle 2 tablespoons of Cheddar cheese on top, and put it back in the oven just long enough for the cheese to melt, around 2 to 3 minutes. Let it sit for about 10 minutes before slicing and serving.