Crawfish Cornbread
Dive into the bold flavors of the South with this irresistible Crawfish Cornbread recipe—a savory twist on a classic comfort food. Loaded with tender, cooked crawfish tails, melty cheddar cheese, and the vibrant kick of jalapeño and Cajun seasoning, this cornbread is a crowd-pleaser perfect for gatherings or weeknight dinners. The combination of fresh green onions and sweet red bell pepper adds a delightful layer of texture and flavor, while the cornbread base is moist, buttery, and golden brown from baking to perfection. Serve it warm straight from the skillet as a flavorful side dish or a satisfying main course that celebrates the essence of Louisiana cooking. Perfect for seafood lovers and anyone craving a hearty, Southern-inspired dish!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Sugar
- 1.5 cups Milk
- 2 large Eggs
- 4 tablespoons Butter, melted
- 1 pound Crawfish tails, cooked
- 1 cup Cheddar cheese, shredded
- 4 stalks Green onions, chopped
- 1 medium Red bell pepper, diced
- 1 medium Jalapeño, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Cajun seasoning
- 1 as needed Cooking spray or additional butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or cast-iron skillet with cooking spray or melted butter.
In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Mix well to incorporate the dry ingredients.
In a separate bowl, whisk together milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the cooked crawfish tails, shredded cheddar cheese, green onions, diced red bell pepper, jalapeño, garlic powder, and Cajun seasoning. Mix gently until all ingredients are evenly distributed.
Pour the batter into the prepared baking dish or skillet, spreading it out into an even layer.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for 5-10 minutes before slicing and serving. Enjoy warm as a side dish or a hearty main course.
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 4497 mg | 196% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 52.1 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1623 mg | 125% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2990 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
