Southern Living Crawfish Cornbread

Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins

Ingredients

• Servings: 4


• 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

Recipe

• 1 preheat oven to 400º. 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.