Crawfish Cornbread Southern Dish (Printable Version)
Cornbread enriched with crawfish, cheddar, peppers, and cream-style corn, baked to golden perfection.
# Everything You’ll Need:
→ Seafood
01 -
1 lb crawfish tails, peeled
→ Dry Ingredients
02 -
2 cups yellow cornmeal
03 -
3 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1 tsp salt
→ Dairy & Eggs
06 -
3 large eggs
07 -
1 cup milk
08 -
1 1/2 cups grated cheddar cheese
09 -
Butter, as needed for sautéing
→ Vegetables
10 -
1 (15 oz) can cream-style corn
11 -
3/4 cup chopped onion tops or chives
12 -
1 medium onion, finely chopped
13 -
1/2 cup finely chopped bell peppers
14 -
2 jalapeño peppers, finely chopped
→ Oil
15 -
1/2 cup cooking oil
# Steps to Cook:
01 -
Heat butter in a small skillet over medium heat. Add chopped onion and bell peppers, cooking until onions become translucent. Stir in jalapeños and cook for an additional minute. Remove from heat and set aside.
02 -
In a large bowl, combine cornmeal, eggs, cream-style corn, grated cheddar cheese, chives or onion tops, salt, baking powder, baking soda, oil, and milk. Stir gently until ingredients are just incorporated.
03 -
Fold the sautéed vegetables into the batter, then gently fold in crawfish tails until evenly distributed throughout.
04 -
Pour batter into a greased 13×9-inch baking pan and spread evenly. Bake in a preheated 400°F oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
05 -
Allow the cornbread to cool slightly before slicing. Serve warm, optionally accompanied by hot sauce or a fresh side salad.
# Extra Suggestions:
01 -
Adjust spice level by varying the amount of jalapeño peppers. This dish can be prepared in advance and reheated. For a creamier texture, increase the quantity of cream-style corn.