Preheat oven to 350 degrees. Spray an 9 inch square baking
pan with non-stick cooking spray.
Mix sugar, eggs, olive oil and sour cream together.
Pour flour and cornmeal on top of sugar and egg mixture.
Sprinkle baking powder over the top. Using a fork, mix the
baking powder into the flour and cornmeal and then continuing
to mix, blend flour into egg mixture.
Add milk and stir well. Blend in cheese
Pour batter into the baking dish and place in the oven.
Chop celery, onion, and garlic. Using a skillet,
sauté in olive oil over medium heat until onion is transparent.
Chop green and red bell pepper and add to skillet.
Continue cooking over medium heat, stirring often.
Mix together water, sugar and cornstarch. Pour over vegetables.
Sprinkle with pepper and red pepper flakes.
Drain canned tomatoes and canned shrimp. Add to vegetables. Stir and lower heat to medium-low.
Drain and rinse black beans. Add to skillet. Reduce heat to low.
Simmer until cornbread is golden brown and the edges have begun to pull away from the pan.
Cut cornbread into squares and serve with Shrimp Creole.