Crawfish Corn Bread Recipe

Crawfish Corn Bread Recipe photo by Taste of Home

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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

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Crawfish Corn Bread Recipe

Prep: 30 min. Bake: 35 min.

Yield: 15 Servings

30 35 65

Ingredients

1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1/2 cup canola oil, divided
1 to 2 medium jalapeno peppers, minced
2 cups cornmeal
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 eggs
1 cup milk
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup sliced green onions
1 cup crawfish tail meat, cooked

Directions

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 13-in. x 9-in. baking pan.
Bake at 400° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers. Yield: 15 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 piece) equals 232 calories, 13 g fat (4 g saturated fat), 70 mg cholesterol, 458 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Crawfish Corn Bread in Taste of Home April/May 2000, p37