Cornbread Muffins with Baby Shrimp Salad

  • serves 0


63 Ratings
Directions for: Cornbread Muffins with Baby Shrimp Salad


Cornbread Muffins

1 cup cornmeal

1 cup all purpose flour

¼ cup sugar

1 Tbsp baking powder

½ tsp celery salt

1 Tbsp chopped chives

1 Tbsp chopped fresh coriander

1 cup buttermilk

1 egg

5 Tbsp vegetable oil

½ cup fresh or frozen corn kernels

Baby Shrimp Salad

1 ear of corn-on-the-cob, husk removed

1-1/4 cup finely diced avocado (about 1)

1-1/2 tbsp fresh lime juice

3 Tbsp finely minced red onion

1-1/2 lb cooked matane baby shrimp, thawed and chopped

2 Tbsp chopped fresh coriander

salt and pepper



Cornbread Muffins

1. Preheat oven to 375°F and grease 3 12-cup mini muffin tins. Sift cornmeal, flour, sugar, baking powder, and celery salt into a bowl. Stir in chives and coriander. In a separate bowl, whisk buttermilk, egg and oil. Add buttermilk mixture to dry ingredients, stirring just until incorporated (do not overmix). Quickly stir in corn. Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 8 minutes. Cool for 10 minutes, then turn out to cool completely.

Baby Shrimp Salad

1. Preheat gas grill to high heat. Grill corn until charred lightly on all sides and kernels are bright yellow. Let cool and remove kernels into a bowl.

2. Toss all ingredients together and season to taste. The creaminess of the avocado will bind the salad together.


1. To serve, cut the top of each muffin and spoon a little shrimp salad in each. Cap with muffin top (optional) and serve.

See more: Appetizer, Party Favourites, Shellfish, Rice/Grain, Eggs/Dairy


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