Crawfish Cornbread
It’s Mardi Gras time, and so it’s time for crawfish. Crawfish Cornbread is a recipe I have seen in many Louisiana community cookbooks over the years, and I’ve whipped up a batch or two in my time. I have no idea if this is a traditional Cajun recipe, or started it’s life on the back of corn bread mix box, but that doesn’t matter to me, because it is a sound idea that results in a delicious dish.
I’ve altered my version so it is packed with crawfish and has a nice level of spice. I use frozen crawfish tail meat, which is easy to find around here, but if you happen to have some fresh daddies around and want to pull out all that juicy flesh, please do so. This cornbread is lovely beside a bowl of Red Beans and Rice, but cut into small squares it makes a nice nibble. It is even hearty enough to serve with a nice green salad for a meal.
From: http://therunawayspoon.com/blog/2013/02/crawfish-cornbread/#
- Preparing Time: 10 minutes
- Total Time: 50 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
contains eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 6 eggs
- 2/3 cup vegetable oil
- 2 cups yellow cornmeal
- â¼ teaspoon creole seasoning
- 1 yellow onion finely diced
- 8 ounces cheddar cheese grated
- 1 12-ounce bag frozen corn thawed
- 2 pounds crawfish tail meat finely chopped
- 1 4-ounce can diced jalapenos
- Carbohydrate 50.1465462024075 g
- Cholesterol 291.101291562505 mg
- Fat 29.755919017219 g
- Fiber 5.13111832055863 g
- Protein 33.9965038257553 g
- Saturated Fat 8.56798915356654 g
- Serving Size 1 1 Serving (319g)
- Sodium 598.141158458668 mg
- Sugar 45.0154278818489 g
- Trans Fat 1.88533283412966 g
- Calories 595 calories
Preheat the oven to 350°. Grease a 9 by 13 inch baking dish. Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed. Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.
