Preheat oven to 350 degrees. Coat 9” x 9” baking pan (or similar size) with non-stick spray.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a second bowl, whisk together milk, oil, eggs and shrimp paté until mostly blended (there may be some small paté lumps). Add this mixture into the cornmeal.
Reserve 1 tablespoon each of the jalapeño, red pepper, and scallions for the top of the cornbread and put the remainder in the bowl with eggs. Add the cheddar cheese and mix everything until just blended. Pour into prepared baking dish.
Top with the remaining jalapeño, red pepper, scallions, and the chopped bacon.
Bake 40-45 minutes or until tester comes out clean and top is golden. Serve warm with butter.
For more great recipes like this one check out our partner, Pam Gelsomini’s food blog: dishofftheblock.