Crawfish Corn Bread
A flavorful crawfish corn bread featuring tender crawfish, sharp cheddar, green onions, and spicy jalapenos, perfect for Southern gatherings or seafood lovers seeking a hearty, savory bake.
Ingredients
- 1 medium onion, finely chopped ⓘ
- 1/2 cup green pepper, finely chopped ⓘ
- 1/2 cup vegetable oil, divided ⓘ
- 1 to 2 medium jalapeno peppers, minced ⓘ
- 2 cups cornmeal
- 3 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 3 large eggs ⓘ
- 1 cup milk ⓘ
- 1 can (14-3/4 oz.) cream-style corn ⓘ
- 1-1/2 cups shredded Cheddar cheese ⓘ
- 3/4 cup sliced green onions ⓘ
- 1 cup crawfish tail meat, cooked ⓘ
Instructions
- In a skillet, sauté onion and green pepper in 1 tablespoon of vegetable oil until tender.
- Remove from the heat and stir in minced jalapeno peppers; set aside.
- In a bowl, combine cornmeal, baking powder, salt, and baking soda.
- In another bowl, beat eggs, milk, and remaining vegetable oil; stir into the dry ingredients just until blended.
- Stir in the cream-style corn, shredded Cheddar cheese, sliced green onions, cooked crawfish tail meat, and the reserved jalapeno mixture.
- Pour the batter into a greased 13x9-inch baking pan.
- Bake at 375°F (190°C) for about 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Nutrition & Diet Analysis (per serving)
680
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).