Cornbread Muffins with Baby Shrimp Salad
Cornbread Muffins with Baby Shrimp Salad
Try this quick and easy cornbread muffin recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 18 minutes
  • Yield 4 servings
  • Cornbread Muffins
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon celery salt
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped fresh coriander
  • 1 cup buttermilk
  • 1 egg
  • 5 tablespoons vegetable oil
  • Baby Shrimp Salad
  • 1 ear corn-on-the-cob, husk removed
  • ¾ cup finely diced avocado (about 1)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons finely minced red onion
  • 454 grams frozen cooked matane baby shrimp, thawed and chopped
  • 1+½ tablespoons chopped fresh coriander
  • Salt
  • Pepper
  1. Cornbread Muffins:
  2. Preheat oven to 375°F and grease 3 12-cup mini muffin tins.
  3. Sift cornmeal, flour, sugar, baking powder, and celery salt into a bowl. Stir in chives and coriander.
  4. In a separate bowl, whsk buttermilk and oil. Add buttermilk mixture to dry ingredients; stirring just until incorporated (do not overmix).
  5. Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 8 minutes.
  6. Cool for 10 minutes, then turn out to cool completely.
  1. Baby Shrimp Salad:
  2. Preheat gas grill to high heat.
  3. Grill corn until charred lightly on all sides and kernels are bright yellow. Let cool and remove kernels into a bowl.
  4. Toss all ingredients together and season to taste. The creaminess of the avocado will bind the salad together.
  5. To serve, cut the top of each muffin and spoon a little shrimp salad in each. Cap with muffin top (optional) and serve.

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