12 Delicious Hollys Shrimp Corn Bread Recipes

Venture into the heart of Southern comfort with our roundup of 12 Delicious Holly’s Shrimp Corn Bread Recipes! Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these mouthwatering combinations of succulent shrimp and golden cornbread are sure to delight. Perfect for sharing or savoring solo, let’s dive into these irresistible dishes that promise to bring warmth and joy to your table.

Spicy Hollys Shrimp Corn Bread

Comfort comes in many forms, but few are as heartwarming as the melding of spicy shrimp and sweet cornbread, a dish that whispers of summer evenings and shared meals. This recipe, a humble yet bold combination, invites you to slow down and savor the process as much as the result.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 cup buttermilk, room temperature
• 1/2 cup clarified butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup fresh corn kernels
• 1 lb wild-caught shrimp, peeled, deveined, and chopped
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and generously butter a 9-inch cast-iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until fully combined.
3. In a separate bowl, blend the buttermilk, clarified butter, and eggs until smooth, then gently fold into the dry ingredients until just incorporated.
4. Stir in the fresh corn kernels, being careful not to overmix the batter.
5. Pour the batter into the prepared skillet, smoothing the top with a spatula.
6. In a medium pan over medium heat, warm the olive oil and sauté the shrimp with smoked paprika and cayenne pepper until just pink, about 2-3 minutes.
7. Evenly distribute the spicy shrimp over the cornbread batter, then sprinkle with chopped cilantro.
8. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
9. Allow the cornbread to cool in the skillet for 10 minutes before slicing.

Perfectly balanced, the Spicy Hollys Shrimp Corn Bread offers a delightful contrast between the moist, sweet cornbread and the fiery, succulent shrimp. Serve it warm, with a drizzle of honey or a dollop of crème fraîche, to elevate the experience.

Cheesy Hollys Shrimp Corn Bread

Mornings like these, with the kitchen bathed in soft light, call for dishes that warm the soul as much as they delight the palate. This recipe, a harmonious blend of succulent shrimp and golden cornbread, enriched with a generous amount of cheese, is just that—a comforting embrace in every bite.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup clarified butter, melted
• 1 cup sharp cheddar cheese, grated
• 1/2 lb wild-caught shrimp, peeled, deveined, and chopped
• 1/4 cup scallions, finely sliced

Instructions

1. Preheat your oven to 375°F (190°C) and generously butter a 9-inch cast-iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sea salt, and sugar until well combined.
3. In a separate bowl, combine the lightly beaten eggs, whole milk, and melted clarified butter, stirring until homogeneous.
4. Pour the wet ingredients into the dry ingredients, mixing gently until just combined—overmixing will lead to dense cornbread.
5. Fold in the grated sharp cheddar cheese, chopped shrimp, and scallions, distributing evenly throughout the batter.
6. Transfer the batter to the prepared skillet, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the skillet for 10 minutes before slicing—this rest period ensures the perfect texture.

Every slice of this cornbread reveals a tender crumb, studded with juicy shrimp and pockets of melted cheese, offering a delightful contrast of textures. Serve it warm, with a drizzle of honey or a dollop of crème fraîche, to elevate its comforting flavors to new heights.

Garlic Butter Hollys Shrimp Corn Bread

Under the soft glow of the kitchen light, the melding of garlic butter with succulent shrimp and the rustic charm of cornbread creates a dish that feels like a warm embrace on a quiet evening.

Ingredients

• 1 cup unsalted butter, clarified
• 4 cloves garlic, minced
• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup honey

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9-inch cast-iron skillet with clarified butter.
2. In a medium skillet over low heat, melt 1/2 cup of clarified butter and sauté minced garlic until fragrant, about 1 minute. Remove from heat and set aside.
3. In a large bowl, whisk together cornmeal, flour, baking powder, and sea salt.
4. In another bowl, combine lightly beaten eggs, whole milk, and honey. Gradually stir into the dry ingredients until just combined.
5. Pour half of the cornbread batter into the prepared skillet. Arrange shrimp evenly over the batter, then drizzle with half of the garlic butter.
6. Cover with the remaining batter and drizzle the rest of the garlic butter on top.
7. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let rest for 5 minutes before serving to allow the flavors to meld.

Flaky, buttery shrimp nestled within the moist, sweet cornbread creates a delightful contrast in textures. Serve it straight from the skillet for a rustic presentation, or pair with a crisp green salad for a balanced meal.

Jalapeno Hollys Shrimp Corn Bread

Gently, the warmth of the kitchen wraps around you as you prepare to embark on a culinary journey that marries the boldness of jalapenos with the comforting embrace of cornbread, all while succulent shrimp play the starring role. This dish, a harmonious blend of textures and flavors, invites you to slow down and savor each step, each ingredient, and each moment.

Ingredients

• 1 cup finely ground cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup honey
• 1 cup fresh corn kernels
• 1/2 cup diced jalapenos, seeds removed for less heat
• 1 lb wild-caught shrimp, peeled, deveined, and chopped
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and generously grease a 9-inch cast-iron skillet with clarified butter.
2. In a large mixing bowl, whisk together the cornmeal, sifted flour, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten eggs, whole milk, and honey until smooth.
4. Gradually fold the wet ingredients into the dry ingredients, stirring until just combined to avoid overmixing.
5. Gently fold in the fresh corn kernels, diced jalapenos, chopped shrimp, and cilantro, distributing evenly throughout the batter.
6. Pour the batter into the prepared skillet, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the skillet for 10 minutes before slicing to let the flavors meld beautifully.

Delightfully, the Jalapeno Hollys Shrimp Corn Bread emerges from the oven with a golden crust that gives way to a moist, tender interior, punctuated by the sweetness of corn and the gentle heat of jalapenos. Serve it warm, with a dollop of creme fraiche or a drizzle of hot honey, to elevate this dish into a memorable meal that dances on the palate.

Sweet Honey Hollys Shrimp Corn Bread

Evenings like these call for something that whispers of comfort and nostalgia, a dish that bridges the gap between the sea’s bounty and the heartland’s warmth. Sweet Honey Hollys Shrimp Corn Bread does just that, with its golden crust and tender, flavorful interior.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup clarified butter, melted
• 1/4 cup raw honey
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 lb wild-caught shrimp, peeled, deveined, and chopped
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat the oven to 375°F and generously butter a 9-inch cast-iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and sea salt until fully combined.
3. In a separate bowl, blend the clarified butter, raw honey, beaten eggs, and whole milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are fine.
5. Stir in the chopped shrimp, grated cheddar cheese, and fresh chives until evenly distributed throughout the batter.
6. Pour the batter into the prepared skillet and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the skillet for 10 minutes before slicing.

Rich in flavor and texture, this cornbread offers a delightful contrast between the crispy exterior and the moist, shrimp-studded interior. Serve it warm with a drizzle of honey or a dollop of herb-infused butter for an extra layer of flavor.

Bacon Wrapped Hollys Shrimp Corn Bread

Dusk settles softly outside, and in the quiet of the kitchen, the promise of a comforting meal begins to take shape. Today, we’re embracing the warmth of a dish that marries the smoky allure of bacon with the sweet, tender embrace of shrimp and cornbread, a testament to the joy of simple, heartfelt cooking.

Ingredients

• 8 large wild-caught shrimp, peeled and deveined
• 4 slices thick-cut applewood-smoked bacon
• 1 cup fine-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 pasture-raised egg, lightly beaten
• 3/4 cup whole milk
• 2 tbsp clarified butter, melted
• 1 tbsp raw honey

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast-iron skillet with clarified butter.
2. In a mixing bowl, whisk together the cornmeal, flour, baking powder, and sea salt until well combined.
3. Add the lightly beaten egg, whole milk, melted clarified butter, and raw honey to the dry ingredients, stirring until just combined; avoid overmixing to ensure a tender crumb.
4. Pour the batter into the prepared skillet, smoothing the top with a spatula for an even bake.
5. Wrap each shrimp with a slice of applewood-smoked bacon, securing with a toothpick if necessary, and arrange them atop the cornbread batter.
6. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean, and the bacon is crisped to perfection.
7. Allow the dish to rest for 5 minutes before serving, letting the flavors meld beautifully.

Golden and inviting, this dish offers a delightful contrast of textures—crispy bacon giving way to succulent shrimp, all nestled in a moist, slightly sweet cornbread. Serve it straight from the skillet for a rustic presentation that invites everyone to gather around.

Herb Infused Hollys Shrimp Corn Bread

Remembering the first time I stumbled upon the recipe for Herb Infused Hollys Shrimp Corn Bread, it felt like uncovering a hidden gem in the vast world of culinary delights. The blend of fresh herbs with succulent shrimp and the comforting texture of cornbread creates a dish that’s both innovative and nostalgically familiar.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp sea salt
• 1/4 cup granulated sugar
• 1 cup buttermilk, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 cup fresh shrimp, peeled, deveined, and finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 1/2 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet with clarified butter.
2. In a large mixing bowl, whisk together the cornmeal, sifted flour, baking powder, sea salt, and granulated sugar until well combined.
3. In a separate bowl, combine the buttermilk, lightly beaten eggs, and melted clarified butter, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Stir in the finely chopped shrimp, fresh thyme, fresh rosemary, and grated sharp cheddar cheese until evenly distributed throughout the batter.
6. Pour the batter into the prepared cast-iron skillet, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the skillet for 10 minutes before slicing and serving.

The Herb Infused Hollys Shrimp Corn Bread emerges from the oven with a golden crust that gives way to a moist, flavorful interior. The shrimp and herbs meld beautifully, offering a savory depth that complements the slight sweetness of the cornbread. Serve it warm with a drizzle of honey or a dollop of herb-infused butter for an extra layer of flavor.

Crispy Hollys Shrimp Corn Bread

Venturing into the kitchen on a quiet morning, the thought of combining the succulence of shrimp with the comforting warmth of cornbread seemed like a gentle embrace from the past. This dish, a harmonious blend of textures and flavors, invites a moment of pause, a chance to savor the simple joys of cooking.

Ingredients

• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp sea salt
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup honey
• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and generously grease a 9-inch cast-iron skillet with clarified butter.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and sea salt until fully combined.
3. In a separate bowl, mix the melted clarified butter, beaten eggs, whole milk, and honey until the mixture is homogenous.
4. Gently fold the wet ingredients into the dry ingredients, stirring just until the batter comes together; overmixing will lead to dense cornbread.
5. Pour the batter into the prepared skillet, smoothing the top with a spatula for an even bake.
6. In a medium bowl, toss the shrimp with olive oil, smoked paprika, and black pepper until evenly coated.
7. Arrange the seasoned shrimp atop the cornbread batter in a single layer, pressing lightly to adhere.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
9. Allow the cornbread to cool in the skillet for 10 minutes before slicing to serve.

Moist and crumbly, the cornbread provides a sweet contrast to the smoky, tender shrimp. For an extra touch of elegance, drizzle with a light honey glaze or serve alongside a crisp, green salad to balance the richness.

Smoky Hollys Shrimp Corn Bread

Perhaps there’s no better way to welcome the gentle embrace of summer than with a dish that marries the smoky depth of the grill with the comforting warmth of homemade cornbread. This recipe, a harmonious blend of succulent shrimp and golden cornbread, is a testament to the simple pleasures of seasonal cooking.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup whole milk
• 1/2 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1/2 tsp cayenne pepper
• 2 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch cast-iron skillet with clarified butter.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and kosher salt until fully combined.
3. Add the whole milk, melted clarified butter, and lightly beaten eggs to the dry ingredients, stirring until just incorporated; avoid overmixing to ensure a tender crumb.
4. Pour the batter into the prepared skillet and bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
5. While the cornbread bakes, toss the shrimp with smoked paprika, garlic powder, cayenne pepper, and extra-virgin olive oil in a medium bowl.
6. Heat a grill pan over medium-high heat and cook the shrimp for 2-3 minutes per side, until they are opaque and slightly charred.
7. Let the cornbread cool for 5 minutes before topping with the smoky shrimp.

Lightly crumbly yet moist, the cornbread provides a perfect canvas for the bold, smoky shrimp. Serve this dish with a drizzle of honey for a sweet contrast or alongside a crisp, green salad to round out the meal.

Savory Hollys Shrimp Corn Bread

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that marries the sweetness of corn with the delicate brininess of shrimp. This recipe, a humble yet elegant twist on Southern cornbread, is a testament to the beauty of simple ingredients coming together to create something unexpectedly sublime.

Ingredients

• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp sea salt
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup honey
• 1 lb wild-caught shrimp, peeled, deveined, and chopped
• 1/2 cup fresh corn kernels
• 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat the oven to 375°F and generously butter a 9-inch cast-iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and sea salt until well combined.
3. In a separate bowl, blend the clarified butter, eggs, milk, and honey until smooth. Tip: Ensure all ingredients are at room temperature to achieve a uniform batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the bread tender.
5. Stir in the chopped shrimp, corn kernels, and chives, distributing evenly throughout the batter.
6. Pour the batter into the prepared skillet and smooth the top with a spatula. Tip: For a golden crust, brush the top with a little extra clarified butter before baking.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the skillet halfway through baking for even browning.
8. Allow the cornbread to cool in the skillet for 10 minutes before slicing.

Crumbly yet moist, this cornbread offers a delightful contrast of textures, with juicy shrimp and sweet corn kernels nestled within. Serve it warm, drizzled with a touch of honey, or alongside a crisp green salad for a light, satisfying meal.

Golden Hollys Shrimp Corn Bread

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a hug in every bite. This recipe, with its golden hues and tender textures, is a testament to the simple joys of home cooking.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 cup fresh corn kernels
• 1/2 lb wild-caught shrimp, peeled, deveined, and chopped
• 1/4 cup green onions, finely sliced

Instructions

1. Preheat your oven to 375°F (190°C) and generously butter a 9-inch cast-iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and sea salt until well combined.
3. In a separate bowl, blend the melted butter and sugar until creamy. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Gradually incorporate the beaten eggs into the butter mixture, followed by the milk, stirring until smooth.
5. Fold the wet ingredients into the dry mixture until just combined. Avoid overmixing to keep the bread tender.
6. Gently stir in the corn kernels, chopped shrimp, and green onions until evenly distributed throughout the batter.
7. Pour the batter into the prepared skillet, smoothing the top with a spatula. Tip: For an extra crispy crust, place the skillet in the oven as it preheats.
8. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Rotate the skillet halfway through baking for even browning.
9. Allow the cornbread to cool in the skillet for 10 minutes before slicing.

Vibrant with the sweetness of corn and the savory depth of shrimp, this cornbread strikes a perfect balance. Serve it warm, with a drizzle of honey or a dollop of herb-infused butter, to elevate its comforting flavors.

Moist Hollys Shrimp Corn Bread

Floating through the kitchen on a quiet morning, the aroma of buttery cornbread mingling with the savory scent of shrimp creates a comforting embrace. This dish, a humble yet sophisticated twist on a Southern classic, invites a moment of pause, a chance to savor the simple pleasures of home cooking.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 cup buttermilk, room temperature
• 1/2 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 cup fresh corn kernels
• 1/2 lb wild-caught shrimp, peeled, deveined, and chopped
• 1/4 cup fresh chives, finely chopped

Instructions

1. Preheat the oven to 375°F and generously butter a 9-inch cast-iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until fully combined.
3. In a separate bowl, blend the buttermilk, clarified butter, and eggs until smooth, then gently fold into the dry ingredients.
4. Stir in the corn kernels, chopped shrimp, and chives until just incorporated, being careful not to overmix.
5. Pour the batter into the prepared skillet, smoothing the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
7. Allow the cornbread to cool in the skillet for 10 minutes before slicing, ensuring it sets properly for clean cuts.

The cornbread emerges with a golden crust giving way to a moist, tender crumb, studded with sweet corn and succulent shrimp. Serve warm, with a drizzle of honey or a dollop of crème fraîche, to elevate its rustic charm.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 12 Holly’s Shrimp Corn Bread Recipes is a treasure trove of flavors waiting to be explored. Whether you’re in the mood for something classic or adventurous, there’s a recipe here for you. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking triumphs on Pinterest. Happy cooking!