CRAWFISH CORNBREAD
This Crawfish Cornbread is packed with crawfish, veggies, cheese, and peppers. It's perfect for your Mardi Gras meal or anytime you want something delicious and different.
Servings: 8 servings
Calories: 516kcal
Ingredients
- 12 ounces frozen crawfish tail meat thawed and roughly chopped
- 4 tablespoons butter
- 1 cup onion diced
- 1/2 cup red or orange bell peppers chopped
- 4 green onions, white and green parts diced2
- 1 jalapeno pepper 2 if you want more heat
- 1 teaspoon garlic minced
- 1/2 teaspoon cajun or creole seasoning
- 2 cups self-rising cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups cheddar cheese grated
- 1 can cream-style corn
- 1 cup milk
- 1/2 cup vegetable oil
- 3 eggs lightly beaten
Instructions
- In a medium saute pan, melt 4 tablespoons of butter. Add the onions and bell pepper. Saute for 4-5 minutes until tender.
- Add the garlic, green onions, and jalapenos. Cook for 1-2 minutes.
- Stir in the crawfish, any remaining juices, and the cajun seasoning. Remove from the heat.
- In a large mixing bowl, combine the cornmeal, baking soda, baking powder, and salt.
- Add the milk, oil, eggs, cheese, creamed corn, and crawfish mixture. Mix well.
- Pour into a greased 10-inch cast-iron skillet.
- Bake in a preheated 400-degree oven for 35-45 minutes until golden brown and set in the center. Place a baking tray on the rack below to catch any overflow.
Nutrition
Calories: 516kcal | Carbohydrates: 47g | Protein: 15g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 109mg | Sodium: 917mg | Potassium: 418mg | Fiber: 6g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 19mg | Calcium: 304mg | Iron: 3mg