Description
Crawfish Cornbread is a unique Southern dish that combines the succulent flavor of crawfish tails with the comforting texture of cornbread.
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
- Begin your culinary adventure by preparing the vegetables. Take your sauté pan and melt a small amount of butter over medium heat. Add the chopped onions and bell peppers, allowing them to cook until the onions are translucent, releasing their natural sweetness.
- In a large mixing bowl, gather the dry ingredients: cornmeal, baking powder, baking soda, and salt. Whisk these together thoroughly to ensure they are well combined, avoiding any lumps.
- It’s time to bring it all together! Fold in the sautéed vegetable mixture and the crawfish tails into the batter, ensuring that the flavors distribute evenly.
- Pour the cornbread mixture into a greased 13×9-inch baking pan, spreading it out evenly to ensure uniform cooking. Place the pan in the preheated oven and bake for 35-40 minutes.
Notes
This dish can be made ahead of time and is perfect for potlucks and gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
Nutrition
- Calories: 300 kcal
- Sodium: 450 mg
- Protein: 10 g