Crawfish Cornbread

By Ellie

8 Person

55 Minutes

0 Calories

Crawfish Cornbread is loaded with crawfish and has a wonderfully crispy crust. The inside is fabulously moist and savory. Hearty enough to be eaten by itself as a meal, even better with Red Beans and Rice.

Ingredients

3 large eggs, lightly beaten
1/2 cup Vegetable oil
1 cup milk
1 (15-ounce) can cream-style corn
1 1/2 cups shredded cheddar cheese
1/2 tsp. baking soda
1 tsp. salt
1 tbsp. baking powder
2 cups yellow cornmeal
1 pound frozen crawfish tails, thawed
1/2 tsp. Creole seasoning
2 jalapenos, chopped
1/4 cup chopped green onion
1/2 cup chopped red bell pepper
1 cup diced yellow or sweet onion
1/4 cup butter

Method

01

Preheat oven to 400℉.
02

Place the butter in a large nonstick pan and heat over medium-high heat. When melted, add onion and bell pepper. Cook 3 minutes and then add green onion and jalapeno. Cook another few minutes or until onions and peppers are soft.
03

Drain any liquid from crawfish and add to pan along with creole seasoning. Remove from heat and set aside.
04

In a large bowl, whisk together cornmeal, baking powder, salt, and baking soda.
05

Add cheddar cheese, canned corn, milk, oil, and eggs. Add onion/crawfish mixture. Stir to mix well.
06

Transfer mixture to a greased 10-inch cast iron skillet. Bake for 35 to 45 minutes, or until golden on top and set in the middle.

Related Tags

Crawfish Cornbread

4.7

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 40 Mins
Total Time 55 Mins

02 Ingredients

3 large eggs, lightly beaten

1/2 cup Vegetable oil

1 cup milk

1 (15-ounce) can cream-style corn

1 1/2 cups shredded cheddar cheese

1/2 tsp. baking soda

1 tsp. salt

1 tbsp. baking powder

2 cups yellow cornmeal

1 pound frozen crawfish tails, thawed

1/2 tsp. Creole seasoning

2 jalapenos, chopped

1/4 cup chopped green onion

1/2 cup chopped red bell pepper

1 cup diced yellow or sweet onion

1/4 cup butter

03 Method

Step 1

Preheat oven to 400℉.

Step 2

Place the butter in a large nonstick pan and heat over medium-high heat. When melted, add onion and bell pepper. Cook 3 minutes and then add green onion and jalapeno. Cook another few minutes or until onions and peppers are soft.

Step 3

Drain any liquid from crawfish and add to pan along with creole seasoning. Remove from heat and set aside.

Step 4

In a large bowl, whisk together cornmeal, baking powder, salt, and baking soda.

Step 5

Add cheddar cheese, canned corn, milk, oil, and eggs. Add onion/crawfish mixture. Stir to mix well.

Step 6

Transfer mixture to a greased 10-inch cast iron skillet. Bake for 35 to 45 minutes, or until golden on top and set in the middle.

04 Author