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Coastal Carolina Skillet Supper




Source of Recipe


Martha White


List of Ingredients




FILLING
1 (16-oz.) pkg. hot and spicy-flavored sausage links
1 cup chopped onion
14 oz. uncooked large shrimp, shelled, deveined
2 cups frozen corn, thawed

CORNBREAD
2 cups Martha White® Buttermilk Self-Rising Corn Meal Mix
1 1/3 cups milk
1/3 cup oil
1 tablespoon seafood seasoning
2 eggs, beaten

PIMIENTO-MAYONNAISE SAUCE
2 cups mayonnaise
1 (2-oz.) jar chopped pimientos, undrained
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
1/8 teaspoon cracked black pepper


Recipe



1 . Heat oven to 425 degrees F. Cook sausage links in 10 1/2-inch cast iron skillet or ovenproof skillet over medium heat until thoroughly cooked, turning frequently. Remove from skillet; drain on paper towel. Cut sausage links into 1-inch pieces; place in large bowl. Set aside.
2 . Cook onion in same skillet over medium-low heat until tender, stirring occasionally. Add cooked onion to large bowl.
3 . Heat same skillet over medium-high heat until hot. Add shrimp; cook and stir about 2 minutes or just until shrimp turn pink. Add cooked shrimp to large bowl; mix well. Stir in corn.
4 . In medium bowl, combine all cornbread ingredients; stir until smooth. Spoon half of cornbread batter into same skillet; spread evenly over bottom. Spoon shrimp mixture over batter to within 1 inch of sides. Spoon remaining batter evenly over shrimp mixture, spreading batter to edges of skillet.
5 . Bake at 425 degrees F. for 30 to 35 minutes or until golden brown. Let stand 15 minutes before serving.
6 . Meanwhile, in small bowl, combine all sauce ingredients; blend well. Cut cornbread into wedges. Serve topped with pimiento-mayonnaise sauce.

6 servings