Succulent Crawfish Cornbread
Crawfish Cornbread is a Louisiana classic! A delicious dish that combines the best of both worlds: succulent seafood and flavorful cornbread. The Crawfish are usually cooked in a spicy sauce, and then they are mixed into the cornbread batter. The result is a moist and flavorful cornbread that is perfect for any occasion. The Crawfish adds a unique flavor to the cornbread, and the cornbread helps to soak up the Crawfish juices. Crawfish cornbread is best served warm, straight out of the oven. So, if you're ever in the mood for something a little different, give Crawfish cornbread a try. You won't be disappointed.
Ingredients
- 1 lb Crawfish Tails Chopped
- 1 cup Papa Tom's Stone Ground Yellow Cornmeal
- 1/2 cup All-purpose flour
- 1 tbsp Sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Cayenne Pepper
- 1/4 tsp Salt
- 1 Large Egg Beaten
- 3/4 Cup Buttermilk
- 6 tbsp Butter Melted
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl, combine cornmeal, flour, sugar, cayenne pepper, baking powder, baking soda, and salt.
- In a separate bowl, whisk together egg and buttermilk.
- Stir wet ingredients into dry ingredients until well blended.
- Fold in crawfish tails and melted butter.
- Pour batter into prepared dish.
- Bake for 25 minutes, or until golden brown. Serve immediately, garnished with fresh herbs or a drizzle of hot sauce, if desired.
Notes
Best if used with freshly peeled crawfish, but you can also use frozen crawfish tails.