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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Adapted from Cooking Light (April 2002). Ingredients:
cooking spray |
1/2 cup flour |
1 1/2 cups cornmeal |
1 tablespoon baking powder |
2 teaspoons cajun seasoning |
1/2 teaspoon salt |
1 1/2 cups crawfish tail meat, cooked and coarsely chopped (about 9 ounces) |
1 cup cheddar cheese, shredded |
1 cup low-fat buttermilk |
1 tablespoon butter, melted |
1 egg white, lightly beaten |
1 egg, lightly beaten |
1 (8 3/4 ounce) can cream-style corn |
Directions:
1. Preheat oven to 375°F.
2. Coat a 9-inch cast-iron skillet with cooking spray.
3. Place in oven for 10 minutes.
4. Combine flour and next 4 ingredients (flour through salt) in a large bowl.
5. Combine crawfish and remaining ingredients in a medium bowl; stir well with a whisk.
6. Add to flour mixture, stirring until moist.
7. Pour batter into preheated pan.
8. Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
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