Crawfish Cornbread
Crawfish cornbread is a delicious Southern dish that combines the rich, buttery goodness of cornbread with the succulent taste of crawfish, making it a true comfort food.
Equipment
- Cast-Iron Skillet
- Mixing Bowl
Ingredients
Crawfish Cornbread Ingredients
- 1 lb crawfish (peeled) Fresh or frozen, thawed and drained
- 2 cups cornmeal mix
- 1 cup buttermilk
- 2 eggs Beaten
- 1 cup shredded cheese Optional (cheddar or Monterey Jack)
- 1-2 jalapeños Chopped, optional for spice
- 1 can (15 oz) creamed corn
- 1/2 cup butter Melted
- 1 medium onion Chopped
- 1 tsp baking powder
- salt and pepper To taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a large cast-iron skillet or baking dish.
- If using fresh crawfish, peel them and remove veins. If using frozen, thaw and pat dry.
- In a large mixing bowl, combine cornmeal mix, baking powder, and salt.
- In another bowl, beat eggs, buttermilk, and melted butter together. Gradually add to the dry ingredients.
- Stir in creamed corn, crawfish, chopped onion, jalapeños (if using), and cheese (if using). Fold gently.
- Transfer batter into a greased skillet or baking dish. Spread evenly.
- Bake for 30–35 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Enjoy warm!
Notes
For extra spice, add cayenne pepper or a splash of hot sauce. This dish pairs well with gumbo or collard greens!