“Don't let this title scare you. This recipe comes from the Southern Living magazine, and not live crawfish in cornbread from down south. Posted for ZWT5.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400º. Heat a 12-inch (1 1/2-inch deep) cast-iron skillet in oven for 15 minutes.
  2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; saute 5 minutes or until onion is tender. Remove from heat. Stir in jalapenos.
  3. Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.
  4. Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish. Pour into hot cast-iron skillet.
  5. Bake for 45 minutes or until golden brown. Serve immediately.
  6. Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with step 2. Pour batter into a well-greased 13 x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.
  7. Shrimp Cornbread: Substitute 1 pound raw shrimp, peeled, deveined and coarsely chopped.

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