CRAWFISH CORN BREAD
Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. -Eloise Waler, Rayville, Louisiana
Provided by Taste of Home
Time 1h5m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Fat 13g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 458mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
CRAWFISH CORNBREAD
A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.
Provided by JERKIE3
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 18.6 g, Cholesterol 81.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 533.8 mg, Sugar 2.6 g
CRAWFISH CORNBREAD RECIPE - (4.3/5)
Provided by msippigrl
Number Of Ingredients 18
Steps:
- Generously grease a 10x10 (or equivalent) baking dish or cast iron skillet. Prep the onion, bell pepper, green onions and jalapenos (keep the green onions and jalapenos separate from the chopped onion and bell pepper). If crawfish are large, cut them in half then rinse them and drain in a colander. Drain the corn. Set everything aside. In a mixing bowl, whisk together the cornmeal, baking powder, baking soda, and 1/4 teaspoon salt. Set aside. Preheat the oven to 350 F. Melt the butter in a medium skillet over medium heat; add the onion, bell pepper, and a little salt and black pepper and saute just until onions are beginning to turn translucent, stirring frequently so they don't brown. Remove from heat (don't turn off the burner) and stir in green onions and jalapenos. Add the drained crawfish and sprinkle top with the creole seasoning and garlic salt; return to heat for 3-4 minutes just to warm it through, stirring frequently. Remove from heat and set aside. Meanwhile, whisk the lightly beaten eggs, oil, and milk into the cornmeal mixture. Fold in the cheese and drained corn. Stir in the crawfish mixture just until combined. Pour into the prepared baking dish. Bake for 40-45 minutes, or until center tests done with a wooden toothpick and top is browned. Let rest for about 10 minutes before cutting into squares or wedges to serve.
CRAWFISH CORNBREAD
A unique Cajun twist on cornbread.
Provided by Ann Beck
Categories Other Main Dishes
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375. Grease a 9x13 baking dish.
- 2. Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
- 3. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 min. Wait approximately 10 min. before serving.
CRAWFISH CORNBREAD RECIPE - (5/5)
Provided by angelahon
Number Of Ingredients 8
Steps:
- BEAT EGGS, ADD CHOPPED ONIONS AND JALAPENO PEPPERS ADD CHEESE, OIL, CRAWFISH, AND CREAM CORN- MIX WELL ADD JIFFY CORNBREAD MIX- MIX WELL PUT MIXTURE INTO A 12 X 14 PAN (SPRAY WITH PAM) AND BAKE @ 375 FOR 55 MINUTES OR UNTIL GOLDEN BROWN * IF USING PACKAGED COOKED CRAWFISH, I USUALLY BOIL A COUPLE OF MINUTES WITH SALT AND CRAB BOIL SEASONING.
SOUTHERN LIVING CRAWFISH CORNBREAD
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.
Provided by TxGriffLover
Categories Quick Breads
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400º. Heat a 12-inch (1 1/2-inch deep) cast-iron skillet in oven for 15 minutes.
- 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.
- Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.
- 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.
- Bake for 45 minutes or until golden brown. Serve immediately.
- 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.
- Shrimp Cornbread: Substitute 1 pound raw shrimp, peeled, deveined and coarsely chopped.
Nutrition Facts : Calories 955.8, Fat 56.9, SaturatedFat 19.3, Cholesterol 348.2, Sodium 1791.4, Carbohydrate 74.9, Fiber 7, Sugar 6.2, Protein 41.7
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