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Cajun Crawfish Corn Bread

Karry Hosford
Yield 12 servings (serving size: 1 wedge)

Ingredients

  • Cooking spray
  • 1/2 cup all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 2 teaspoons All That Jazz Seasoning
  • 1/2 teaspoon salt
  • 1 1/2 cups cooked crawfish tail meat, coarsely chopped (about 9 ounces)
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup low-fat buttermilk
  • 1 tablespoon butter, melted
  • 1 large egg white, lightly beaten
  • 1 large egg, lightly beaten
  • 1 (8 3/4-ounce) can cream-style corn

Nutrition Information

  • calories 179
  • caloriesfromfat 27 %
  • fat 5.3 g
  • satfat 2.6 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 9.9 g
  • carbohydrate 22.8 g
  • fiber 1.7 g
  • cholesterol 60 mg
  • iron 0.9 mg
  • sodium 411 mg
  • calcium 176 mg

How to Make It

  1. Preheat oven to 375°.

  2. Coat a 9-inch cast-iron skillet with cooking spray. Place in a 375° oven for 10 minutes.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine crawfish and remaining ingredients in a medium bowl; stir well with a whisk. Add to flour mixture, stirring until moist. Pour batter into preheated pan. Bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean.