Crawfish Cornbread I

8 servings Prep: 15 m Cook: 40 m Total: 55 m Beginner
5.0/5 (6)
Crawfish Cornbread I
Cornbread is a favorite throughout America, though you will find different versions of it in different parts of the country. In the North, where the corn muffin holds the distinction as the official state muffin of Massachusetts, it tends to be sweeter and more cake-like. In the South it tends to have a fuller texture. In the Southwest you’ll often find cornbread flavored with chopped chilies and onions. In Cajun Land, they love crawfish, cheese, and pepper among other things. This savory crawfish cornbread with cheddar cheese and jalapeños is moist, flavorful, and perfect as a side dish or snack. May be reheated the next day, uncovered in a 350 degree oven for 10 minutes or until warm throughout. An extra pound of shrimp may be added but the recipe works just fine with the crawfish.

Ingredients

8 servings
  • 1 lb crawfish tails (ground meat or sausage may be substituted)
  • 2 cups yellow cornmeal
  • 3 eggs
  • 1 (15 oz) can cream style corn
  • 1 1/2 cup cheddar cheese, grated
  • 3/4 cup onion tops or chives
  • 2 jalapeno peppers, finely chopped
  • 1 onion, finely chopped
  • 1/2 cup bell peppers, finely chopped
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup oil
  • 3 tsp baking powder
  • 1 cup milk
  • butter for sautéing

Step-by-Step Instructions

  1. Preheat oven to 400 degrees F. Lightly grease a 13x9 inch baking pan.
  2. Sauté onions and bell pepper in a small amount of butter over medium heat until the onions are transparent, about 5-7 minutes. Add jalapeno peppers and cook 1 minute more. Set aside to cool slightly.
  3. In a large bowl, mix together cornmeal, eggs, cream style corn, cheddar cheese, onion tops or chives, baking soda, salt, oil, baking powder, and milk until well combined.
  4. Add in the cooked onions and peppers, then gently stir in crawfish or meat.
  5. Pour batter into the prepared pan and bake for 35 to 40 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
  6. Let cool for 5-10 minutes before cutting into squares and serving.

Common Problems and Solutions

Q: Why is my cornbread dry?

A: Make sure you're using cream style corn and don't overbake. Check for doneness at 35 minutes—it should be golden on top but still moist inside.

Q: Can I make this ahead?

A: Yes, this cornbread reheats beautifully. Cover and refrigerate, then reheat uncovered at 350°F for 10 minutes or until warmed through.

Q: My cornbread fell apart when I cut it. What happened?

A: Let it cool for at least 5-10 minutes after baking to set up properly. Cutting too soon can cause it to crumble.

Tips and Techniques

For extra richness, add the butter used for sautéing to the batter after cooking the vegetables. If you can’t find crawfish tails, shrimp or even ground sausage work great as substitutes.

Ingredient Substitutions

  • crawfish tails: shrimp or ground pork sausage
  • jalapeño peppers: pickled jalapeños or cayenne pepper
  • cream style corn: regular corn kernels blended with 2 tbsp cream

Equipment Needed

  • 13x9 inch baking pan
  • Large mixing bowl
  • Small skillet for sautéing vegetables

Historical Context

In Cajun country, cornbread is a staple at nearly every meal, but adding crawfish elevates it from simple side dish to something special that showcases Louisiana’s abundant seafood.