Cornbread Cutouts Description: Top with pepperoni slices, cheese, shaved ham or turkey, or a dollop of chutney! Yield: 24 rounds
Ingredients
2 cups self-rising cornmeal
¼ cup vegetable oil
1¾ cups buttermilk
1 egg
⅜ cup seeded diced watermelon
½ cup orange juice
½ cup mandarin oranges, slices halved
¼ cup lime juice
2 tablespoons finely chopped sweet onion
2 teaspoons minced jalapeno pepper
½ teaspoon finely grated fresh ginger
½ teaspoon salt
¾ pound small cooked, peeled and deveined shrimp
Freshly minced cilantro for garnish
Instructions
Preheat the oven to 400 degrees. Grease a rimmed 15-by-10-inch baking sheet and set aside.
In a mixing bowl, stir together the cornmeal, oil, buttermilk and egg. Stir until just blended. Transfer to the prepared baking and smooth evenly. Bake 20 minutes or until firm. Cool on a wire rack. With a small cookie cutter, cut 24 pieces. Save the scraps for another use. Use or transfer to an airtight container.
Shrimp and Watermelon Ragout
Yield: 6 servings
In a mixing bowl, stir together the watermelon, orange juice, mandarin oranges, lime juice, onions, peppers, ginger and salt. Stir in the shrimp, cover and refrigerate at least 1 hour before serving cold or at room temperature. Garnish with cilantro before serving.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/go-time/