Crawfish Cornbread

Name: Crawfish Cornbread
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 1 teaspoons baking soda; 2 Tbsps butter; 2 teaspoons Cajun seasoning; 418 grams cream-style corn; 355 milliliters grated Cheddar cheese; 454 grams frozen, peeled crawfish tails, thawed and drained; 3 larges eggs; 118 milliliters finely chopped green bell pepper; 177 milliliters chopped green onion; 0 teaspoons ground red pepper; 2 jalapeño peppers, seeded and minced; 237 milliliters milk; 1 small onion, finely chopped; 1 teaspoon salt; 118 milliliters vegetable oil; 473 milliliters plain yellow cornmeal

Crawfish Cornbread is a gluten free and pescatarian recipe with 10 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 23g of fat, and a total of 385 calories. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 25 minutes. It is a very affordable recipe for fans of Southern food. Head to the store and pick up cajun seasoning, baking soda, salt, and a few other things to make it today.

Instructions

Preheat oven to 40

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Oven

Heat a 10- to 12-inch (1 1/2-inch deep) cast-iron skillet in oven 15 minutes.

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Frying Pan

Oven

Meanwhile, melt butter in a large skillet over medium heat.

Ingredients you will need

Butter

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Frying Pan

Add onion and bell pepper; saut 5 minutes or until onion is tender.

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Bell Pepper

Onion

Remove from heat. Stir in seeded and minced jalapeos.

Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.

Ingredients you will need

Green Onions

Cheese

Onion

Corn

Egg

Milk

Cooking Oil

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Bowl

Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish.

Ingredients you will need

Cornmeal

Crawfish

Milk

Pour into hot cast-iron skillet.

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Frying Pan

Bake at 400 for 45 minutes or until golden brown.

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Oven

Serve immediately.

Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with Step

Ingredients you will need

Cornbread

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Baking Pan

Pour batter into a well greased 13- x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.

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Baking Pan

Oven

Shrimp Cornbread: Substitute 1 lb. unpeeled, medium-size raw shrimp (31/35 count), peeled, deveined, and coarsely chopped, for crawfish. Proceed with recipe as directed.

Ingredients you will need

Shrimp

Cornbread

Crawfish

Equipment

Ingredients

Servings:

1Tbsp

baking powder 1teaspoons

baking soda 2Tbsps

butter 2teaspoons

Cajun seasoning 418grams

cream-style corn 355milliliters

grated Cheddar cheese 454grams

frozen, peeled crawfish tails, thawed and drained 3larges

eggs 118milliliters

finely chopped green bell pepper 177milliliters

chopped green onion 0teaspoons

ground red pepper 2

jalapeño peppers, seeded and minced 237milliliters

milk 1small

onion, finely chopped 1teaspoon

salt 118milliliters

vegetable oil 473milliliters

plain yellow cornmeal

Recommended wine: Chardonnay, Gruener Veltliner, Muscadet, Pinot Grigio, Riesling, Sparkling Wine

Chardonnay, Gruener Veltliner, and Muscadet are my top picks for Crawfish. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.