Crawfish Cornbread

Crawfish cornbread is a delightful southern-inspired dish that combines the savory flavors of crawfish with the comforting texture of cornbread. The bread uses crawfish tail meat, making it one of our more unique cornbread recipes. The crawfish brings a subtle sweetness and a touch of seafood flavor, making each bite taste like you’re on a seaside vacation.

This crawfish cornbread is perfect for serving at family gatherings, summer potlucks or as a side dish to complement a seafood boil or barbecue. Its warm, cheesy and slightly spicy flavor profile makes it an ideal choice for any occasion that calls for comfort food.

Crawfish Cornbread Ingredients

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• Onion: Use a medium yellow onion for its light flavor and natural sweetness. Yellow onions also become tender and caramelized when sauteed, adding depth to the dish.
• Green pepper: Finely chopped green pepper adds a mild, sweet flavor and some satisfying crunch.
• Canola oil: A light, neutral-flavored cooking oil like canola keeps the cornbread moist and tender without affecting the flavor.
• Jalapeno peppers: Minced jalapeno peppers add subtle heat. Adjust the amount to your preference for a mild to medium kick. Always wear disposable gloves and avoid touching your face when cutting hot peppers, because the oils can burn skin.
• Cornmeal: Fine- to medium-grind cornmeal is best. It adds a traditional cornbread texture and sweet flavor.
• Leavening agents: Fresh baking powder and baking soda help the cornbread rise and achieve a light, airy texture by creating little bubbles in the batter. The resulting cornbread will be so fluffy.
• Salt: A dash of salt helps to activate the leavening agents and enhance the flavor.
• Eggs: Room-temperature eggs serve as a binding agent that helps hold the cornbread ingredients together and prevent it from being too crumbly.
• Whole milk: The fat content in whole milk helps create a soft, cohesive texture and adds richness and moisture to cornbread.
• Cream-style corn: Creamed corn contributes a smooth texture and sweet flavor to the cornbread mixture. A blend of pureed corn with a touch of cream can mimic this if you can’t find creamed corn.
• Shredded cheddar cheese: If you really want a strong cheese flavor, splurge on a high-quality aged sharp cheddar. For the best texture, grate your cheese fresh from a block. Pre-shredded cheeses typically contain anti-caking additives that prevent them from melting smoothly.
• Green onions: Sliced green onions add a fresh, mild onion flavor and a vibrant color.
• Crawfish tail meat: You can find crawfish meat in seafood markets or in the freezer section of most grocery stores. If using frozen crawfish tail meat, ensure it is fully thawed before incorporating it into the batter.

Directions

Step 1: Saute the vegetables

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In a skillet, saute the onion and green pepper in 1 tablespoon of oil until they’re tender. Remove the skillet from the heat. Stir in the jalapenos, and set the skillet aside.

Step 2: Make the cornbread batter

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In a bowl, combine the cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and the remaining oil, then stir the wet ingredients into the dry ingredients just they’re until blended. Overmixing may result in tougher, less fluffy bread.

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Stir in the corn, cheese, green onions, crawfish and the reserved jalapeno mixture. Pour the batter into a greased 13×9-inch baking pan.

Step 3: Bake the cornbread

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Bake the cornbread at 400°F for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cut it into squares and serve it warm.

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Crawfish Cornbread Variations

• Bring in the bacon: To add a bit of smoky, savory flavor, stir in 1/2 cup of cooked and crumbled bacon.
• Make it Creole-style: Add 1 to 2 teaspoons of Creole seasoning or Cajun seasoning to the batter for a bold, spicy twist that enhances the southern flavors of the crawfish cornbread.
• Spice it up with sausage: Add cooked, crumbled spicy sausage to the batter for an extra kick of flavor.
• Give it a vegetarian twist: Replace the crawfish with an equal amount of sauteed mushrooms or diced zucchini to make a vegetarian version.

How to Store Crawfish Cornbread

To store crawfish cornbread, allow it to cool completely before placing it in an airtight container. Keep the container in the refrigerator, where the cornbread will stay fresh for up to four days.

Can you freeze crawfish cornbread?

Yes, you can freeze crawfish cornbread. After baking, let the cornbread cool completely, then cut it into squares. Wrap each square tightly in plastic wrap and place them in a freezer-safe bag or airtight container. Store the cornbread in the freezer for up to three months. When you’re ready to enjoy it, thaw the cornbread in the refrigerator overnight and reheat it in the oven at 350° for 10 to 15 minutes, or until it’s warmed through.

Crawfish Cornbread Tips

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What do you serve with crawfish cornbread?

Serve this crawfish cornbread alongside a hearty gumbo or jambalaya to make a complete southern meal. It also complements a fresh green salad or a bowl of creamy coleslaw. Enjoy it with a bowl of chili or a seafood boil for a warming, satifying dinner.

What if I can’t find crawfish tail meat?

If you can’t find crawfish tail meat, you can substitute it with cooked shrimp, crab meat or even diced ham for a different, but equally delicious, flavor.

Can I use fresh corn instead of cream-style corn?

Yes, you can use fresh or frozen corn kernels instead of cream-style corn. To mimic the texture and moisture of cream-style corn, consider blending a portion of the corn kernels with a little milk or water before mixing them into the batter. This homemade creamed corn will help achieve a similar consistency and ensure the cornbread remains moist.