Crawfish Cornbread

A Cajun version of Mexican cornbread with the addition of crawfish tails. Add more or less jalapenos to suit your taste. I hope you enjoy it as much as I did!

Photo by Diane V.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (12-16 ounce) package frozen crawfish tails, thawed

  • 1

    medium yellow onion, chopped (2/3 cup)

  • Half a medium bell pepper, chopped (1/2 cup)

  • 1

    tablespoon butter (I used salted)

  • 4-5

    green onions (tops only), chopped

  • 2

    fresh jalapeno peppers, seeded and sliced (or chopped)

  • 2

    cups yellow corn meal (I used Aunt Jemima's)

  • 3

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 3

    extra-large eggs, lightly beaten

  • 1/2

    cup oil (I used canola)

  • 1

    cup milk (I used 2%)

  • 1 1/2

    cups cheddar cheese, grated, shredded, or cubed

  • 1

    (11 ounce) can Green Giant Niblets whole kernel corn, drained

  • 1

    teaspoon Tony Chachere's Original creole seasoning

  • Garlic salt, to taste

  • Black pepper, to taste

Directions

Generously grease a 10x10 (or equivalent) baking dish or cast iron skillet. Prep the onion, bell pepper, green onions and jalapenos (keep the green onions and jalapenos separate from the chopped onion and bell pepper). If crawfish are large, cut them in half then rinse them and drain in a colander. Drain the corn. Set everything aside. In a mixing bowl, whisk together the cornmeal, baking powder, baking soda, and 1/4 teaspoon salt. Set aside. Preheat the oven to 350 F. Melt the butter in a medium skillet over medium heat; add the onion, bell pepper, and a little salt and black pepper and saute just until onions are beginning to turn translucent, stirring frequently so they don't brown. Remove from heat (don't turn off the burner) and stir in green onions and jalapenos. Add the drained crawfish and sprinkle top with the creole seasoning and garlic salt; return to heat for 3-4 minutes just to warm it through, stirring frequently. Remove from heat and set aside. Meanwhile, whisk the lightly beaten eggs, oil, and milk into the cornmeal mixture. Fold in the cheese and drained corn. Stir in the crawfish mixture just until combined. Pour into the prepared baking dish. Bake for 40-45 minutes, or until center tests done with a wooden toothpick and top is browned. Let rest for about 10 minutes before cutting into squares or wedges to serve.

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