Crawfish Cornbread PT55M https://img2.recipesrun.com/201907/2019/1105/01/5/363215/300x200x90.jpg Crawfish Cornbread is loaded with crawfish and has a wonderfully crispy crust. The inside is fabulously moist and savory. Hearty enough to be eaten by itself as a meal, even better with Red Beans and Rice. 8 servings Ingredients: 3 large eggs, lightly beaten 1/2 cup Vegetable oil 1 cup milk 1 (15-ounce) can cream-style corn 1 1/2 cups shredded cheddar cheese 1/2 tsp. baking soda 1 tsp. salt 1 tbsp. baking powder 2 cups yellow cornmeal 1 pound frozen crawfish tails, thawed 1/2 tsp. Creole seasoning 2 jalapenos, chopped 1/4 cup chopped green onion 1/2 cup chopped red bell pepper 1 cup diced yellow or sweet onion 1/4 cup butter
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    Crawfish Cornbread

    4.7

    ( By Ellie )

    Crawfish Cornbread is loaded with crawfish and has a wonderfully crispy crust. The inside is fabulously moist and savory. Hearty enough to be eaten by itself as a meal, even better with Red Beans and Rice.
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    Crawfish Cornbread
      01 Information
      • Grade easy
      • Serving 8 servings
      • Prep Time 15 Mins
      • Cook Time 40 Mins
      • Total Time 55 Mins
      02 Ingredients
        • 3 large eggs, lightly beaten
        • 1/2 cup Vegetable oil
        • 1 cup milk
        • 1 (15-ounce) can cream-style corn
        • 1 1/2 cups shredded cheddar cheese
        • 1/2 tsp. baking soda
        • 1 tsp. salt
        • 1 tbsp. baking powder
        • 2 cups yellow cornmeal
        • 1 pound frozen crawfish tails, thawed
        • 1/2 tsp. Creole seasoning
        • 2 jalapenos, chopped
        • 1/4 cup chopped green onion
        • 1/2 cup chopped red bell pepper
        • 1 cup diced yellow or sweet onion
        • 1/4 cup butter
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      03 Method
      • Step 1
        Preheat oven to 400℉.
      • Step 2
        Place the butter in a large nonstick pan and heat over medium-high heat. When melted, add onion and bell pepper. Cook 3 minutes and then add green onion and jalapeno. Cook another few minutes or until onions and peppers are soft.
      • Step 3
        Drain any liquid from crawfish and add to pan along with creole seasoning. Remove from heat and set aside.
      • Step 4
        In a large bowl, whisk together cornmeal, baking powder, salt, and baking soda.
      • Step 5
        Add cheddar cheese, canned corn, milk, oil, and eggs. Add onion/crawfish mixture. Stir to mix well.
      • Step 6
        Transfer mixture to a greased 10-inch cast iron skillet. Bake for 35 to 45 minutes, or until golden on top and set in the middle.
      04 Author
      Ellie Ellie
      1078 Recipes

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