Seafood Cornbread
A savory seafood cornbread bursting with crawfish, crabmeat, jalapenos, and cheese, perfect for seafood lovers and hearty gatherings seeking bold, spicy flavors.
Ingredients
Instructions
- Mix all ingredients together well.
- Pour the mixture into a rectangular pan.
- Bake at 450°F for 45 minutes to 1 hour until golden and cooked through.
Tips & Substitutions
For a spicier kick, consider adding more jalapenos or incorporating diced bell peppers. You can substitute the Velveeta cheese with a sharp cheddar for a more robust flavor. If crawfish isn't available, shrimp or a mix of seafood can work well in this seafood cornbread. Remember to mix the ingredients gently to maintain a light texture.
Serving Suggestions
Seafood cornbread makes a delightful main dish or side at gatherings. Serve it alongside a fresh salad or pair it with Fried Fish Fillets for a hearty meal. It’s perfect for a Christmas Eve Buffet Supper, bringing a festive touch with its rich flavors. A dollop of sour cream or a tangy dipping sauce can complement the dish beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cornbread in a preheated oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions for a quick snack, but the oven will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Cornbread contains roughly 660 calories, with 9g protein, 77g carbohydrates, and 36g fat. It is a good source of protein (19% of the Daily Value), dietary fiber (14% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1348mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this seafood cornbread ahead of time?
Yes, you can prepare the batter a day in advance. Store it in the refrigerator and bake it just before serving. This will help the flavors meld together, enhancing the overall taste of the dish. Just give it a good stir before pouring it into the pan.
What can I use instead of crabmeat?
If crabmeat is not available, you can substitute it with more crawfish, shrimp, or even canned tuna for a different flavor profile. Just ensure that the seafood you choose is fully cooked before mixing it into the batter to maintain food safety.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown on top and a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on it after the 45-minute mark to avoid overbaking.
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).