Cajun Crawfish Corn Bread

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

Preparation

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.