Fisherman's Wharf Skillet Cornbread

Fisherman's Wharf Skillet Cornbread



source: 1998 newspaper clipping



3/4 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/4 teaspoons salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 large red bell pepper

1 to 2 jalapeno peppers

1 large onion, diced fine

1/2 pound shrimp, shelled and deveined

3 cloves garlic, minced fine

1/2 pound crab meat

1 can (15 ounces) cream-style corn

1/2 cup sliced green onions

1 can (4 ounces) diced green chilies

2 tablespoons grated Parmesan cheese

1 cup nonfat buttermilk

1/2 cup nonfat egg substitute

1/3 cup applesauce



Heat oven to 400 degrees.



Sift dry ingredients together. Set aside.



Roast bell and jalapeno peppers over an open flame until charred

black. Place in a bowl and cover with plastic wrap to cool. When

cooled, remove skins and membrane; dice fine.



Spray a nonstick saute pan with nonstick spray and gently cook onions

until golden. Set aside. Return the pan to the stovetop and cook

shrimp and garlic just until shrimp turn pink. Chop cooled shrimp

coarsely.



Combine with remaining ingredients until mixed lightly. Pour batter

into a 10-inch iron skillet with nonstick spray and sprinkled with

cornmeal. Bake for 35 to 45 minutes, or until golden. Let cool

slightly. Cut into 12 wedges.



Makes 12 servings.