Crawfish Cornbread Appetizer
Elevate your appetizer game with this irresistible Crawfish Cornbread, a savory Southern delight that combines hearty comfort with bold flavors. Packed with tender crawfish tails, sharp cheddar cheese, and a hint of heat from cayenne pepper and optional jalapeño, this cornbread is anything but ordinary. Made with a perfect blend of yellow cornmeal and buttermilk for a moist, tender crumb, it bakes beautifully in a cast-iron skillet for a golden, slightly crispy edge. Perfect for parties, game-day gatherings, or a taste of Louisiana-inspired cuisine, this easy-to-make appetizer is served warm in bite-sized wedges or squares for a crowd-pleasing dish that's sure to disappear fast. Whether you're hosting a casual event or looking to impress, this Crawfish Cornbread Appetizer brings bold Southern flavors right to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound crawfish tails (cooked and peeled)
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
- 0.5 cup green onions (chopped)
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter (melted)
- 1 jalapeño (seeded and finely chopped, optional)
- 1 tablespoon vegetable oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch cast-iron skillet or baking dish with vegetable oil, and set aside.
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, granulated sugar, salt, and cayenne pepper. Mix well to ensure even distribution of dry ingredients.
Stir in the shredded cheddar cheese and chopped green onions, distributing them evenly throughout the dry mixture.
In a separate medium bowl, whisk together the buttermilk, eggs, and melted butter until fully combined.
Gradually pour the wet ingredients into the dry mixture, stirring just until combined. Be careful not to overmix, as this can result in dense cornbread.
Fold in the crawfish tails and optional chopped jalapeños until evenly distributed in the batter.
Pour the batter into the prepared skillet or baking dish, spreading it out evenly.
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cornbread to cool slightly in the skillet or dish for about 10 minutes.
Cut into small squares or wedges and serve warm as an appetizer. Enjoy the moist, flavor-packed Crawfish Cornbread!
Nutrition Facts
Calories |
2547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 40.5 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1441 mg | 111% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2096 mg | 45% | |
*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.
