1/4 cup vegetable oil
8 ounces sour cream (about 1 cup)
1/2 cup milk
1 1/2 cups self-rising cornmeal mix
4 ounces (1 cup) shredded Monterey jack cheese ( I use pepper jack cheese )
2 to 3 teaspoons dried Creole seasoning
2 teaspoons chopped fresh parsley
1 pound shelled, deveined uncooked medium shrimp
4 ounces cream cheese, cubed
2 tablespoons butter or margarine
1/4 cup chopped onion
1/3 cup chopped celery
3 cloves garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 bay leaf
2 teaspoons salt
1 tablespoon granulated sugar
3 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
Preheat oven to 400 degrees F. Grease a 10-inch cast iron skillet; place in oven to heat.
In a large bowl, beat eggs. Blend in oil, sour cream and milk. Add remaining cornbread ingredients except cream cheese; stir until blended. Pour batter into hot skillet. Dot evenly with cubed cream cheese; press into batter. Bake at 400 degrees F for 30 to 35 minutes or until golden brown.
Meanwhile, melt butter in a medium saucepan over medium heat. Add onion, celery and garlic; cook until vegetables are tender, stirring frequently. Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and simmer 20 to 30 minutes. Remove and discard bay leaf.
To serve, cut cornbread into wedges and serve with sauce.
Makes 8 servings.