Crawfish Cornbread
photo by MSippigirl
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
9
ingredients
- 2 cups yellow cornmeal
- 3 eggs, slightly beaten
- 1 (14 ounce) can cream-style corn
- 1 1⁄2 cups grated cheddar cheese
- 3 teaspoons baking powder
- 1⁄2 - 1 teaspoon salt
- 2 jalapeno peppers, seeded and chopped fine
- 1⁄2 cup bell pepper, chopped fine
- 1⁄2 teaspoon baking soda
- 1 onion, chopped fine
- 1⁄2 cup cooking oil
- 3⁄4 cup chopped green onion
- 1 cup milk
- 1 lb cleaned crawfish tail
directions
- Saute onions and bell pepper in a little butter, cooking until onions are transparent.
- Add jalapeno pepper and set aside.
- Mix all other ingredients, except for crawfish.
- Add onions and peppers, then crawfish.
- Pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.
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Reviews
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Mmm, mmmm good! DH loved it!! I used a drained can of Niblets corn instead of cream corn, and seasoned the crawfish with some Tony Chachere's creole seasoning and a little garlic salt before adding it to the cornbread batter. Trying to reduce prep time, I went for pre-shredded cheddar cheese. Thanks for sharing, it's a definite keeper!!
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First time I've ever made crawfish cornbread. OMG! This is super delicious. I made just a few changes. Sautéed bell pepper, green onions and yellow onion in 2 Tbs butter. Then added crawfish tails and cooked for a few minutes. Added a little more creole seasoning and garlic powder. And a can of drained corn niblets. Yummy!
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This is a great recipe. It's quite sound and leaves no room for error. My brother-in-law told me that he saw someone making crawfish cornbread on TV and asked me if I would make him a version of it. My sister does not do seafood at all. So, I researched several recipes and came across this one. I liked the distribution of ingredients as opposed to some recipes that only called for one cup of cornmeal. The only thing I did differently was season the crawfish tails with Old Bay before adding them to the batter. It made the cornbread more savory and flavorful. This is definitely my go to recipe for crawfish cornbread.
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This is OUT OF THIS WORLD GOOD!!! I only used one small jalapeno, as I'm not much of a pepper fan. My brother came over for leftovers and I caught him in the kitchen scraping the pan and licking the spoon. The recipe is easy and is as good, or better than any other recipe I've used for crawfish cornbread. THANKS FOR SHARING!!!
Tweaks
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Mmm, mmmm good! DH loved it!! I used a drained can of Niblets corn instead of cream corn, and seasoned the crawfish with some Tony Chachere's creole seasoning and a little garlic salt before adding it to the cornbread batter. Trying to reduce prep time, I went for pre-shredded cheddar cheese. Thanks for sharing, it's a definite keeper!!