Cajun Crawfish Cornbread

Submitted by Mommy Diva

"A FABULOUS Cajun/Creole twist on a Southern stple - cornbread. MMMMMMM. ;) A Tasty recipe treat straight from Tony's Seafood in Louisiana. (I can hear the zydeco playing now...and I GARONTEEE my DH is gettin' hungry as we speak!) A little crawfish etoufee and he's in hawg heaven!! ;)"

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 12

ingredients

• 2 cups yellow cornmeal
• 1 teaspoon salt
• 1 teaspoon baking soda
• 6 eggs
• 2 medium onions, chopped
• 1⁄2 cup jalapeno pepper, sliced & chopped
• 16 ounces cheddar cheese, grated
• 2⁄3 cup oil
• 2 (16 ounce) cans cream-style corn
• 2 lbs crawfish tails, lightly rinsed

directions

1. Combine in large bowl, cornmeal, salt and soda
2. In separate bowl, beat eggs
3. Add crawfish, peppers, onions, cheese, oil and corn to eggs
4. Combine egg mixture with cornmeal and mix well
5. Pour into a greased 12x14" baking dish and bake at 375 degrees for 55 minutes or until golden brown.

Reviews

[hclaire]

My mom has made this exact recipe for years (native Louisiana girl here) and it never disappoints! I made it for the first time a few weeks ago and brought it to a dinner party and it was the first thing to get devoured completely (and this recipe makes a ton!). I made half in a baking pan and the other have in a cupcake tray. I actually think the cupcake tray ones tasted better for some reason. Maybe because they're cooked evenly. Regardless, this is an excellent dish and I've never known anyone to not like it!

 

[CraftScout]

This was delicious! A great way to use up leftovers from a Crawfish Boil. Since I was trying to get my kids to enjoy shellfish, I left out the jalapeno. DD, who has always hated shellfish, loved this topped off with some ketchup (hmph, kids!) and even requested it in her lunch the next day. This recipe is definitely a keeper, though, as I see my Cajun DH doing many more Crawfish Boils over the years, and always having me buy too much crawfish! For future chefs (and me, next year), I estimated that I could get a pound of tailmeat from about 8 pounds of live crawfish. Thank you for sharing! Made for ZWT5, for the Groovy GastroGnomes.

 

[French Tart]

Mommy Diva and I have been chatting about Cajun food in the French and Cajun forum - so when I saw this recipe was up for tag, I had to GRAB it! I asked Mommy Diva if I could substitute frozen and pre-cooked crawfish tails in this recipe, and she agreed it would be okay! I am sure that the fresh would have worked better, as mine wewre a bit "wet" and "sad" - but I did add them! I was lucky enough to have a bag of Pioneer enriched yellow Corn Meal, that a friend from TX brought over for me - perfect! I also have a few tins of jalapeno peppers, so I was set! The creamed corn was a problem - so I processed some canned corn up - until it was creamed. So, I was true to the recipe as much as local ingredients would allow me - and.......I LOVED this! I am going to make it again and try to use fresh crawfish......it was just so delicious and such an unusual combination of seafood and hot,cheesy corn bread! I have thought of all sorts of other ideas, I might add jumbo prawns or scallops next time - a very unusual recipe for me to make in deepest France, but one that I will be making again - I recommend this 100%! Merci Mommy Diva! FT:-)