Description
This Crawfish Cornbread recipe combines the rich flavors of tender crawfish tails with cheesy, spicy cornbread, enhanced by sautéed vegetables and jalapeños. Baked to golden perfection, it makes a hearty and flavorful Southern-inspired dish perfect for gatherings or a comforting meal.
Ingredients
Scale
Seafood
- 1 lb crawfish tails
Dry Ingredients
- 2 cups yellow cornmeal
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Dairy & Eggs
- 3 eggs
- 1 (15 oz) can cream-style corn
- 1 1/2 cups cheddar cheese, grated
- 1 cup milk
- Butter (for sautéing)
Vegetables & Peppers
- 3/4 cup onion tops or chives, chopped
- 2 jalapeño peppers, finely chopped
- 1 onion, finely chopped
- 1/2 cup bell peppers, finely chopped
Oil
- 1/2 cup oil
Instructions
- Sauté Vegetables: In a small pan, melt a bit of butter over medium heat. Add the chopped onions and bell peppers. Sauté until the onions become translucent, then add the chopped jalapeños and cook for an additional minute. Remove the pan from heat and set aside the mixture to cool slightly.
- Mix the Batter: In a large mixing bowl, combine the yellow cornmeal, eggs, cream-style corn, grated cheddar cheese, chopped onion tops or chives, salt, baking powder, baking soda, oil, and milk. Mix the ingredients gently until just combined to avoid overmixing.
- Add Vegetables & Crawfish: Stir the sautéed vegetable mixture into the batter, then carefully fold in the crawfish tails, ensuring they are evenly distributed throughout the batter without breaking them up.
- Bake: Preheat your oven to 400°F (200°C). Grease a 13×9-inch baking pan and pour in the prepared batter, spreading it out evenly. Bake for 35 to 40 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool & Serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm on its own or with a drizzle of hot sauce or alongside a fresh side salad for a complete meal.
Notes
- Use fresh crawfish tails for the best flavor and texture, or substitute with cooked shrimp if unavailable.
- Sautéing the vegetables enhances their sweetness and mellows the heat of the jalapeños.
- Do not overmix the batter to keep the cornbread tender and moist.
- Check the cornbread during baking after 35 minutes to avoid overbaking, as ovens may vary.
- Leftovers can be refrigerated and reheated gently in a microwave or oven.
