Crawfish Cornbread
It's Mardi Gras time, and so it's time for crawfish. Crawfish Cornbread is a recipe I have seen in many Louisiana community cookbooks over the years, and I've whipped up a batch or two in my time. I have no idea if this is a traditional Cajun recipe, or started its life on the back of a cornbread mix box, but that doesn't matter to me, because it is a sound idea that results in a delicious dish. I've altered my version so it is packed with crawfish and has a nice level of spice. I use frozen crawfish tail meat, which is easy to find around here, but if you happen to have some fresh daddies around and want to pull out all that juicy flesh, please do so. This cornbread is lovely beside a bowl of Red Beans and Rice, but cut into small squares it makes a nice nibble. It is even hearty enough to serve with a nice green salad for a meal.
It's Mardi Gras time, and so it's time for crawfish. Crawfish Cornbread is a recipe I have seen in many Louisiana community cookbooks over the years, and I've whipped up a batch or two in my time. I have no idea if this is a traditional Cajun recipe, or started its life on the back of a cornbread mix box, but that doesn't matter to me, because it is a sound idea that results in a delicious dish. I've altered my version so it is packed with crawfish and has a nice level of spice. I use frozen crawfish tail meat, which is easy to find around here, but if you happen to have some fresh daddies around and want to pull out all that juicy flesh, please do so. This cornbread is lovely beside a bowl of Red Beans and Rice, but cut into small squares it makes a nice nibble. It is even hearty enough to serve with a nice green salad for a meal.
- Carbohydrate 50.1465462024075 g
- Cholesterol 291.101291562505 mg
- Fat 29.755919017219 g
- Fiber 5.13111832055863 g
- Protein 33.9965038257553 g
- Saturated Fat 8.56798915356654 g
- Serving Size 1 1 Serving (319g)
- Sodium 598.141158458668 mg
- Sugar 45.0154278818489 g
- Trans Fat 1.88533283412966 g
- Calories 595 calories
Step-by-step
- Preheat the oven to 350°. Grease a 9 by 13 inch baking dish.
- Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.
- Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.
When preparing seafood dishes on a strict grocery budget, frozen crawfish tail meat provides the distinct flavor of the Louisiana delta without requiring the investment of live shellfish. This savory cornbread frequently appears in community recipe collections across the Gulf Coast region, bridging the gap between everyday quick breads and coastal seafood boils by suspending protein directly in the batter. Although fresh crawfish yields exceptionally juicy meat when available, packaged frozen tails retain adequate moisture if thawed thoroughly and drained before mixing. Achieving the proper crumb structure requires careful handling of the heavy ingredients, since dumping two pounds of dense crawfish and whole corn kernels into a standard batter can easily result in a soggy center if the pan is overcrowded. The resulting bake relies on a generous ratio of eggs and cornmeal to bind the dense fillings into neat, sliceable squares.
- Thaw the frozen crawfish tail meat completely in the refrigerator overnight and pat it dry with paper towels to prevent excess water from ruining the texture of the crust.
- Dice the yellow onion as finely as possible so the pieces distribute evenly through the thick batter rather than sinking to the bottom of the baking dish during the initial minutes in the oven.
- Grease the 9-by-13-inch metal or glass baking dish thoroughly with vegetable oil or butter to ensure the cheesy edges release cleanly after baking.
- Bake the mixture at 350 degrees Fahrenheit for 45 to 50 minutes, watching for a golden-brown surface and a wooden toothpick inserted into the center that emerges completely clean.
Allow the finished pan to rest on a wire rack for precisely ten minutes before cutting, giving the internal starches time to set. Store any leftover portions wrapped tightly in plastic wrap within the refrigerator for up to three days.
