Crawfish Cornbread II

8 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
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Crawfish Cornbread II
You will sing “Gimme Cornbread” after trying this excellent crawfish cornbread packed with Louisiana crawfish tails, cheddar cheese, jalapeños, and sweet cream corn. This moist, savory cornbread is perfect alongside gumbo or as a hearty side dish.

Ingredients

8 servings
  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 medium onion, chopped fine
  • 1/2 cup canola or vegetable oil
  • 1 cup cornmeal
  • 1 cup grated cheddar cheese
  • 1/4 cup chopped jalapeno peppers (or more to taste)
  • 1 large can cream corn
  • 1 package (1 lb) crawfish tails

Step-by-Step Instructions

  1. Preheat oven to 375°F. Grease a 9x13 inch baking pan.
  2. In a large glass bowl, mix all ingredients together until just combined. Do not overmix - the batter should be lumpy.
  3. Pour into the prepared greased pan. Bake at 375°F for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  4. Let cool for 5-10 minutes before cutting into squares and serving.

Common Problems and Solutions

Q: Why is my cornbread dry?

A: Don't overmix the batter - stir just until combined. Overmixing develops gluten and makes the cornbread tough and dry. The batter should look lumpy.

Q: Can I use frozen crawfish?

A: Yes! Thaw the crawfish completely and drain well before adding to prevent excess moisture in the cornbread.

Q: My cornbread is soggy in the middle. What happened?

A: Make sure to bake until a toothpick comes out clean. If it's still wet after 30 minutes, continue baking in 5-minute increments. Also ensure your crawfish tails were well-drained.

Tips and Techniques

For extra flavor, sauté the chopped onions in a little butter until softened before adding to the batter. You can adjust the heat level by using more or fewer jalapeños - remove the seeds for milder heat.

Ingredient Substitutions

  • crawfish tails: shrimp, chopped and cooked
  • jalapeño peppers: pickled jalapeños or diced green chiles
  • cheddar cheese: pepper jack cheese or Monterey Jack
  • cream corn: whole kernel corn plus 2 tablespoons sour cream

Equipment Needed

  • 9x13 inch baking pan
  • Large mixing bowl
  • Whisk or spoon for mixing

Historical Context

Crawfish cornbread became popular in Louisiana as cooks began incorporating the abundant local crawfish into traditional Southern cornbread recipes, creating a unique Cajun fusion that’s now a staple at crawfish boils and family gatherings.