Cajun Crawfish Corn Bread

Cajun Crawfish Corn Bread Recipe
Karry Hosford

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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

Ingredients

Cooking spray
1/2 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 tablespoon baking powder
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

Preparation

Preheat oven to 375°.

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

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.

Todd-Michael St. Pierre,

Cooking Light

April 2002
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