Crawfish Cornbread

Total Time Prep: 30 min. Bake: 35 min.
Yield 15 servings
Test Kitchen Approved
Headed to a seafood boil? Bring this moist, golden crawfish cornbread, which features tender crawfish tail meat, spicy jalapenos and creamy cheddar cheese.

Ingredients

  • 1 medium onion, finely chopped
  • 1/2 cup finely chopped green pepper
  • 1/2 cup canola oil, divided
  • 1 to 2 medium jalapeno peppers, minced
  • 2 cups cornmeal
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups shredded cheddar cheese
  • 3/4 cup sliced green onions
  • 1 cup crawfish tail meat, cooked

Directions

  1. In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside.
  2. In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan.
  3. Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.

Nutrition Facts

1 piece: 232 calories, 13g fat (4g saturated fat), 70mg cholesterol, 458mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 8g protein.

Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive cornbread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. —Eloise Waler, Rayville, Louisiana
Recipe Creator

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