Crawfish Cornbread

Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Bake: 45 Minutes


Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°. Heat a 10- to 12-inch (1 1/2-inch deep) cast-iron skillet in oven 15 minutes.
  2. 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. 3. Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.
  4. 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. 5. Bake at 400° for 45 minutes or until golden brown. Serve immediately.
  6. 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.
  7. 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.
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