Crawfish Cornbread Recipe

This recipe isn't vegetarian, but it's undeniably delicious! Crawfish cornbread is a true taste of Louisiana, merging the iconic cornbread with the flavors of a classic crawfish boil. It's perfect for feeding a crowd, bringing a touch of the south to your table.
In this recipe, we'll create a base of classic cornbread, enriched with cornmeal and buttermilk for a delightful texture. Then, we'll add a vibrant filling of sautéed peppers, onions, and plump, juicy crawfish tails. A generous amount of cheddar cheese ties it all together, resulting in a savory and slightly spicy cornbread that will have everyone coming back for seconds.

Ingredients

• 1 cup yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1/4 cup butter, melted
• 1 cup buttermilk
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped jalapeno pepper (optional)
• 1 (15-ounce) can cream-style corn
• 1 cup shredded cheddar cheese
• 1 pound cooked crawfish tails
• 1/2 teaspoon cayenne pepper (optional)

Directions

1. Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together the cornmeal, baking soda, and salt.
3. In a separate bowl, combine the melted butter, eggs, and buttermilk. Whisk until well combined.
4. Add the wet ingredients to the dry ingredients, along with the chopped onion, bell pepper, jalapeno (if using), cream-style corn, cheddar cheese, crawfish tails, and cayenne pepper (if using). Stir until just combined.
5. Pour the batter into the prepared baking dish.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool slightly before serving. Enjoy warm!