Hot Honey Lemon Pepper Shrimp Cornbread Cups

Ingredients

Cornbread cups

• 1 tsp neutral oil, for the tin
• 1 cup (150 g) fine yellow cornmeal
• ¾ cup (95 g) all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp fine salt
• 1 large egg
• 1 cup buttermilk
• 4 tbsp unsalted butter, melted and cooled

Shrimp and finish

• 1 lb peeled, deveined medium shrimp, thawed and patted dry
• 1 tbsp neutral oil
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• ½ tsp black pepper
• ¼ tsp fine salt
• 2 tbsp prepared hot honey
• 2 scallions, thinly sliced

Equipment

Standard 12-cup muffin tin, skillet, mixing bowls

Allergens and ingredient notes: Shellfish, wheat, milk, egg.

Step by step

1. Heat the oven to 400°F (200°C). Grease the muffin tin with the 1 tsp oil. Whisk cornmeal, flour, sugar, baking powder, and the cornbread salt in a bowl. In another bowl whisk egg, buttermilk, and the 4 tbsp melted butter. Fold wet into dry just until combined.
2. Divide the batter among all twelve wells. Bake for 15–18 minutes, until golden and a toothpick comes out clean. Cool 5 minutes, remove from the tin, then cool another 5 minutes.
3. Cut a shallow hollow from the center of each muffin, leaving at least ½ inch of cornbread at the bottom. Reserve the removed crumbs. Break the crumbs up and toast in a dry skillet over medium-low heat for 2–3 minutes; set aside.
4. Heat the separate 1 tbsp oil in the skillet over medium heat. Cook the shrimp in a single layer for about 2 minutes per side, until opaque and pearly throughout. Add the 2 tbsp butter and garlic for the last minute, reducing heat so the garlic does not burn.
5. Remove from heat. Toss with lemon zest, lemon juice, pepper, and the separate shrimp salt. Chop larger shrimp into bite-size pieces, then divide all shrimp and pan butter among the cornbread hollows.
6. Drizzle each cup with its share of the hot honey. Finish with scallions and the toasted cornbread crumbs; serve warm.

The Devotti twist: The hollowed cornbread becomes both the cup and a toasted crumb finish, carrying the lemon-pepper butter without turning soggy.

Make ahead and storage

Refrigerate cooled cups and shrimp separately within 2 hours; use within 2 days. Reheat assembled portions to 165°F (74°C).

Image: AI-generated recipe illustration; homemade results and presentation will vary.