Confetti Corn Bread–Crusted Shrimp Creole
Epicurious | September 2009 by Mary Cech, Savory Baking: Warm and Inspiring Recipes for Crisp, Crumbly, Flaky Pastries

Confetti Corn Bread-Crusted Shrimp Creole

1 recipe Shrimp Creole
1/2 cup (1 stick) unsalted butter at room temperature
2 teaspoons granulated sugar
2 eggs at room temperature
1/4 cup peeled and diced mild green chiles, fresh or canned (drained)
1/2 cup corn kernels
1/2 cup canned cream-style corn
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped green bell pepper
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt

Make the Shrimp Creole and thicken with a Beurre manié if need be. To make the Beurre manié, mix equal parts of flour with butter. One tablespoon of each should be enough. Add the Beurre manié to the Creole sauce and heat until the flour cooks and thickens the sauce. The consistency should be similar to a pot pie filling - chunks of shrimp and vegetables in a gravy-type sauce.

Pour the creole into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping.

Preheat the oven to 375°F.

To prepare the topping, put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the green chiles, corn, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter.

Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer.

Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes.

Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.

Makes 6-8 servings