Spicy Creole flavors jazz up this Crawfish Cornbread.
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- 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
- 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://www.tasteofthesouthmagazine.com/
Find more great recipes like this one in Taste of the South’s January/February 2017 issue!