Description
This Crawfish Cornbread is a savory Southern-style bake filled with tender crawfish tails, cheddar cheese, sweet corn, peppers, and a gentle jalapeño kick. Moist, cheesy, and hearty, it is perfect as a side dish, appetizer, or comforting snack.
Ingredients
1 lb crawfish tails
2 cups yellow cornmeal
3 eggs
1 (15 oz) can cream-style corn
1 1/2 cups cheddar cheese, grated
3/4 cup onion tops or chives
2 jalapeño peppers, finely chopped
1 onion, finely chopped
1/2 cup bell peppers, finely chopped
1/2 tsp baking soda
1 tsp salt
1/2 cup oil
3 tsp baking powder
1 cup milk
Butter, for sautéing
Instructions
- Preheat the oven to 400°F (200°C) and grease a 13×9-inch baking pan.
- Melt a little butter in a small pan over medium heat. Add the chopped onion and bell peppers and sauté until the onion becomes translucent.
- Add the chopped jalapeños and cook for 1 more minute. Remove from the heat.
- In a large mixing bowl, combine the yellow cornmeal, eggs, cream-style corn, cheddar cheese, onion tops or chives, baking soda, salt, oil, baking powder, and milk. Mix until just combined.
- Stir in the sautéed vegetables, then gently fold in the crawfish tails until evenly distributed.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before slicing and serving warm.
Notes
Add extra cheddar or pepper jack cheese for a richer flavor.
Leave some jalapeño seeds in or add cayenne pepper for extra heat.
Green onions can be used instead of chives.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooled slices for up to 2 months and thaw before reheating.
Serve with gumbo, jambalaya, grilled meats, salad, or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 285 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 65 mg
