Crawfish Cornbread

Southern Living
Makes 8 to 10 servings


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2 tablespoons butter
1 small onion, finely chopped
1/2 cup finely chopped green bell pepper
2 jalapeño peppers, seeded and minced
1 cup milk
1/2 cup vegetable oil
3 large eggs
1 (14.75-oz.) can cream-style corn
1 1/2 cups grated Cheddar cheese
3/4 cup chopped green onion
2 cups plain yellow cornmeal
1 tablespoon baking powder
2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
1 pound frozen, peeled crawfish tails, thawed and drained


Prep: 20 Minutes
Cook: 5 Minutes
Bake: 45 Minutes

1. Preheat oven to 400°. Heat a 10- to 12-inch (1 1/2-inch deep) cast-iron skillet in oven 15 minutes.

2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; sauté 5 minutes or until onion is tender. Remove from heat. Stir in seeded and minced jalapeños.

3. Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.

4. Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish. Pour into hot cast-iron skillet.

5. Bake at 400° for 45 minutes or until golden brown. Serve immediately.

Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with Step 2. Pour batter into a well greased 13- x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.

Shrimp Cornbread: Substitute 1 lb. unpeeled, medium-size raw shrimp (31/35 count), peeled, deveined, and coarsely chopped, for crawfish. Proceed with recipe as directed.

Created date

January 2009