Cajun Crawfish Corn Bread

Karry Hosford

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 27%
  • Fat: 5.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 9.9g
  • Carbohydrate: 22.8g
  • Fiber: 1.7g
  • Cholesterol: 60mg
  • Iron: 0.9mg
  • Sodium: 411mg
  • Calcium: 176mg


  • 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


  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.
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