This recipe, from Melanie M.,  was the grand prize winner of the 2012 Martha White®/Lodge® Cast Iron National Cornbread Cook-Off for her original main dishrecipe , Sweet Cornbread Shrimp Cakes with Mango Salsa.

Visit for more award-winning recipes.

Sweet Cornbread Shrimp Cakes with Mango Salsa


  • 1 (7 oz.) package Martha White® Sweet Yellow Cornbread and Muffin
  • 1/2 cup milk
  • 1 egg, beaten
  • Mango Salsa
  • 3 cups peeled and chopped mango (about 2 to 3)
  • 2 tablespoons finely chopped red onion
  • Juice of 1 large lime
  • Pinch salt
  • 1 jalapeño or Serrano pepper, seeded and finely chopped
  • 1/4 cup chopped cilantro

Shrimp Cakes

  • 2 tablespoons butter
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped red onion
  • 1 pound uncooked shrimp, peeled, deveined and coarsely chopped
  • 3 teaspoons seafood seasoning
  • 2 large eggs, beaten
  • 1/3 cup mayonnaise
  • 1/3 cup chopped cilantro
  • Salt and fresh ground pepper to taste
  • Butter for cooking shrimp cakes
  • Lemon wedges and parsley for garnish

1. Bake cornbread mix according to package directions, using milk and 1 egg. Cool and

2. Stir together salsa ingredients. Allow to sit for 30 minutes. Serve or refrigerate
until serving time.

3. Heat 2 tablespoons butter over medium heat in 12-inch Lodge® cast iron skillet. Cook
celery and 1/2 cup chopped red onion until tender, about 6 to 8 minutes, stirring occasionally.
Transfer celery and onion to large bowl. Stir in shrimp, seafood seasoning, 2 eggs, mayonnaise, 1/3
cup cilantro, salt and pepper. Stir in crumbled cornbread until well blended. Using about 1/3 cup,
form mixture into 12 shrimp cakes about 2 1/2-inches in diameter. Place on a parchment or wax
paper-lined baking sheet.

4. Heat 1 to 2 tablespoons butter in skillet over medium heat. Cook shrimp cakes until lightly
browned and shrimp turn pink, about 4 minutes on each side. Cook remaining shrimp cakes, adding
additional butter as needed. Place cakes on a serving platter. Garnish with lemon wedges and
parsley. Serve with mango salsa.

Makes 6 servings

Tip: Fresh peaches or pineapple may be substituted for mango in the salsa.