This flavorful dish is by JoAnn Clevenger of Upperline in New Orleans. This veteran chef isn't afraid to use a boxed corn muffin mix for her jalapeño cornbread. With everything else she puts into this dish, you're not missing any flavor.

By JoAnn Clevenger, Upperline


Credit: Cedric Angeles; Food Styling: Tina Bell Stamos

Recipe Summary test

50 mins
1 hr 10 mins
Serves 4


Jalapeño Cornbread
Spicy Butter


Instructions Checklist
  • Prepare the Jalapeño Cornbread: preheat oven to 350°F. Grease an 8-inch square baking pan with butter. Whisk together milk and next 8 ingredients in a large bowl until well combined. Stirin corn muffin mix until blended; pour batter into prepared pan. Bake in pre-heated oven 15 to 17 minutes. Cool in pan 10 minutes. Remove from pan; let cool completely, about 15 minutes.Cut into 4 (4-inch) squares. Set aside.

  • Prepare the Aïoli: Process all ingredients in a food processor until smooth. Chill, covered, up to 5 days.

  • Prepare the Spicy Butter: Process all ingredients in a food processor in a food processor until smooth, about 10 seconds. Refrigerate Spicy Butter, covered, up to 1 month.

  • Prepare the Shrimp: Heat oil in a large skillet over high. Add onion; cook, stirring often, until lightly browned, about 3 minutes. Add raw shrimp; cook, stirring often, until they turn opaque, about 2 minutes. Add shrimp stock and wine, and let come to a boil. Cook until liquid reduces by three-fourths, about 5 minutes. Remove from heat; stir in 1/4 cup Spicy Butter, lemon juice, and salt until melted.

  • To serve, spread each piece of cornbread with a thin layer of Aïoli. Top evenly with Shrimp, and sprinkle with parsley.