It’s Mardi Gras time, and it’s also crawfish season. If you love the festivities and southern creole cooking, this may be a game-changing recipe for your cookbook.
Down south, cornbread can be paired with any meal. Baked perfectly, cornbread is to be dipped and crushed inside of stable southern dishes. From classic cornmeal cornbread to cornbread with a Mexican flair, it transcends across different cultures.
Crawfish cornbread is found in many Louisiana cookbooks and restaurants. Once you’re hooked to this recipe it’ll make its way into both your heart and your cookbook.
Here is what you’ll need:
- 2 cups yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon Creole seasoning
- 6 eggs
- 2/3 cup vegetable oil
- 1 yellow onion, finely diced
- 8 ounces cheddar cheese, grated
- 1 (12-ounce) bag frozen corn, thawed
- 2 pounds crawfish tail meat, finely chopped
- 1 (4-ounce) can diced jalapenos
Directions: Preheat the oven to 350 degrees F. Grease a 9×13-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.
Now, pair this with your favorite gumbo or etouffee recipe. This will be a crowd pleaser at your “Fat Tuesday” inspired party!
