Crawfish Cornbread
A savory baked dish combining sweet cornbread batter with crawfish tails, cheddar cheese, and tender vegetables.
Ingredients
- 1 tablespoon olive oil 15 ml
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 1 pound cooked peeled crawfish tails thawed if frozen, 450 g
- 1 can cream-style corn (418 g) 14.75 ounces
- 1 cup shredded cheddar cheese 113 g
- 1 cup shredded Monterey Jack cheese 113 g
- 3 large eggs lightly beaten
- 1/2 cup unsalted butter melted, 113 g
- 2 boxes dry corn muffin mix (480 g) 8.5 ounces each
- 1 teaspoon Cajun seasoning 5 g
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and bell pepper. Cook for 5 minutes until the vegetables soften. Remove the skillet from the heat and let the mixture cool slightly.
- Place the thawed crawfish tails on a cutting board and roughly chop them into bite-sized pieces.
- In a large mixing bowl, combine the cream-style corn, cheddar cheese, Monterey Jack cheese, beaten eggs, melted butter, Cajun seasoning, cooked vegetables, and chopped crawfish tails. Stir until everything is well distributed.
- Pour the dry corn muffin mix into the wet ingredients. Gently fold the mixture together with a spatula until just combined. Do not overmix.
- Transfer the batter to the prepared baking dish and spread it into an even layer.
- Bake for 45 to 55 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean. Ensure the internal temperature reaches 145°F (63°C) for food safety.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving.
Notes
Crawfish tails are usually sold pre-cooked and frozen in 1-pound bags. Thaw them in the refrigerator overnight before using.
Food safety requires heating fish and shellfish to a safe internal temperature of 145°F (63°C). Use a meat thermometer to check the center of the cornbread before removing it from the oven.
You can substitute the dry corn muffin mix with an equal weight of your own homemade dry cornbread base.