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15 min.
25 min.
6 servings

Carolina Shrimp and Grits Cornbread



  • 1/2 pound sliced bacon, preferably applewood smoked, cooked and crumbled, reserve drippings
  • 1 large egg
  • 3/4 cup milk
  • 1 tablespoon butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 (6 oz.) package Martha White® Cotton Country® Buttermilk Cornbread Mix
  • 1/4 cup roasted red peppers, drained and chopped
  • 1/4 cup chopped green onions


  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1 1/4 pounds uncooked medium shrimp, shelled and deveined
  • Salt and pepper
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1/4 cup chicken broth
  • 1 1/2 tablespoons fresh lemon juice
  • Hot sauce
  • Remaining bacon and green onions for garnish

Preparation Directions

  1. HEAT oven to 400º F. Return 2 tablespoons bacon drippings to 10 1/4-inch Lodge cast iron skillet. Stir together egg, milk, 1 tablespoon bacon drippings, butter, cheese, and cornbread mix in medium bowl until well blended. Stir in half the reserved bacon, red peppers and 1/4 cup green onions. Pour into prepared skillet and spread evenly. Bake 20 to 25 minutes, or until golden brown.
  2. HEAT 1 tablespoon bacon drippings and oil in 12-inch Lodge cast iron skillet over medium-high heat until hot. Add shrimp. Sprinkle with salt and pepper to taste. Cook until shrimp turns pink, stirring occasionally, about 2 minutes. Stir in garlic and mushrooms. Cook and stir 2 to 3 minutes. Add broth and lemon juice and cook, stirring, about 1 minute. Stir in hot sauce to taste.
  3. TOP cornbread with shrimp mixture. Sprinkle with remaining crumbled bacon and 1/4 cup green onions. Serve immediately.

Nutritional Information Per Serving

Serving Size (1/6), Calories 450 (Calories from Fat 220), Total Fat 24g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 220mg, Sodium 1220mg, Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 5g), Protein 34g; Percent Daily Value*: Vitamin A 8%, Vitamin C 15%, Calcium 10%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.