Crawfish Cornbread
"A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite." If you can't find crawfish, crab will work equally well.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | yellow cornmeal |
| 1 teaspoon | baking soda |
| 1 teaspoon | salt |
| 2 | eggs |
| 1 | onion, chopped |
| 1 | green bell pepper, chopped |
| 1 (4-ounce) jar | diced pimientos, drained |
| 1/3 cup | vegetable oil |
| 1 cup | shredded Cheddar cheese |
| 1 (15-ounce) can | cream-style corn |
| 1/3 cup | chopped jalapeno pepper |
| 1 pound | peeled crawfish tails |
| 1 pinch | seasoned salt, or to taste |
| 1 pinch | cayenne pepper, or to taste |
| 1 pinch | garlic powder, or to taste |
Directions:
Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish.
Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.
