Description
Crawfish Cornbread is a delightful Southern dish that combines the rich flavors of crawfish and cheese with the sweetness of corn, making it a perfect complement to any meal.
Ingredients
Scale
- 1 lb crawfish tails
- 2 cups yellow cornmeal
- 3 eggs
- 1 (15 oz) can cream-style corn
- 1 1/2 cups cheddar cheese, grated
- 3/4 cup onion tops or chives
- 2 jalapeño peppers, finely chopped
- 1 onion, finely chopped
- 1/2 cup bell peppers, finely chopped
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup oil
- 3 tsp baking powder
- 1 cup milk
- Butter (for sautéing)
Instructions
- Sauté Vegetables: In a small pan, melt a bit of butter over medium heat. Add the chopped onions and bell peppers. Sauté until onions turn translucent. Add the chopped jalapeños and cook for another minute. Remove from heat and set aside.
- Mix the Batter: In a large mixing bowl, combine cornmeal, eggs, cream-style corn, grated cheese, chives or onion tops, salt, baking powder, baking soda, oil, and milk. Mix until just combined.
- Add Vegetables & Crawfish: Stir in the sautéed vegetables, then gently fold in the crawfish tails until evenly distributed throughout the batter.
- Bake: Pour the mixture into a greased 13×9-inch baking pan. Spread evenly. Bake in a preheated 400°F (200°C) oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve: Let cool slightly before slicing. Serve warm on its own or with a drizzle of hot sauce or a side salad.
Notes
- Can substitute crawfish with shrimp for a different flavor.
- Adjust jalapeño amount based on heat preference.
- Best served warm but can be stored in the fridge for a few days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg