Southern Living Crawfish Cornbread |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Don't let this title scare you. This recipe comes from the Southern Living magazine, and not live crawfish in cornbread from down south. Ingredients:
2 tablespoons butter |
1 small onion, finely chopped |
1/2 cup bell pepper, finely chopped |
2 jalapeno peppers, seeded and minced |
1 cup milk |
1/2 cup vegetable oil |
3 large eggs |
1 (14 3/4 ounce) can cream-style corn |
1 1/2 cups cheddar cheese, grated |
3/4 cup green onion, chopped |
2 cups yellow cornmeal |
1 tablespoon baking powder |
2 teaspoons cajun seasoning |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/4 teaspoon ground red pepper |
1 lb frozen crawfish tail, thawed, drained and peeled |
Directions:
1. Preheat oven to 400ยบ. Heat a 12-inch (1 1/2-inch deep) cast-iron skillet in oven for 15 minutes.
2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; saute 5 minutes or until onion is tender. Remove from heat. Stir in jalapenos.
3. Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.
4. Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish. Pour into hot cast-iron skillet.
5. Bake for 45 minutes or until golden brown. Serve immediately.
6. Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with step 2. Pour batter into a well-greased 13 x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.
7. Shrimp Cornbread: Substitute 1 pound raw shrimp, peeled, deveined and coarsely chopped.
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