Spicy Creole flavors jazz up this Crawfish Cornbread.
Crawfish Cornbread
2017-02-15 21:46:29
Serves 8
Ingredients
- 6 tablespoons vegetable oil, divided
- ½ cup finely chopped yellow onion
- ½ green bell pepper, seeded and finely chopped
- 1 jalapeño pepper, seeded and minced
- 1 cup plain yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon Creole seasoning
- ¼ teaspoon baking soda
- 2 large eggs, lightly beaten
- ½ cup whole milk
- 1 (8.5-ounce) can cream-style corn
- ½ pound cooked crawfish tails, drained
- ¾ cup shredded sharp Cheddar cheese, plus more for sprinkling
Instructions
- Preheat oven to 400°.
- In an 8-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add onion, bell pepper, and jalapeño; cook, stirring frequently, until vegetables are tender, about 8 minutes. Remove vegetables from skillet, and wipe skillet clean.
- Add 1 tablespoon oil to skillet, and place in oven for 10 minutes.
- In a medium bowl, stir together cornmeal, baking powder, salt, Creole seasoning, and baking soda. Make a well in center of dry ingredients; add eggs, milk, corn, and remaining 4 tablespoons oil, stirring until just combined. Gently fold in crawfish, cheese, and vegetable mixture. Carefully remove skillet from oven; add batter. Sprinkle with additional cheese, if desired.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
Find more great recipes like this one in Taste of the South’s January/February 2017 issue!
I would love to bake the crawfish cornbread. How should the crawfish be cooked before adding to the batter for this reipe? Thank you!
Hi Sharon! If you are purchasing frozen crawfish meat, then this product will already be cooked. Otherwise, you can cook the crawfish in a little oil in a saucepan over medium-high heat. Cook until pink and firm just like shrimp.