Description
This Crawfish Cornbread recipe combines savory crawfish tails with the classic Southern comfort of moist, golden cornbread. Enhanced with green onions and cheddar cheese, it’s a flavorful twist perfect as a side dish or a hearty snack for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup cooked crawfish tails
- 1/2 cup chopped green onions
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s properly heated for baking the cornbread evenly.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Stir thoroughly to distribute all the leavening agents and seasonings.
- Prepare Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vegetable oil until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. Be careful not to overmix to keep the cornbread tender.
- Add Crawfish Mixture: Fold in the cooked crawfish tails, chopped green onions, and shredded cheddar cheese gently into the batter, ensuring even distribution without overworking it.
- Pour Batter: Grease your baking dish lightly and pour the batter evenly into it, smoothing the surface with a spatula.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from oven and let the cornbread cool slightly in the pan before slicing and serving warm for the best flavor and texture.
Notes
- For extra flavor, consider adding a pinch of cayenne pepper or smoked paprika to the dry ingredients.
- Make sure not to overmix the batter to avoid a dense cornbread texture.
- This recipe can be easily doubled for larger gatherings.
- If you prefer a spicier kick, add jalapeños along with green onions.
- Use fresh crawfish tails if possible for the best taste, but frozen can be substituted if thawed properly.
