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Crawfish Corn Bread

 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
15 ServingsPrep: 30 min. Bake: 35 min.

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

2 of 2

Crawfish Corn Bread (continued)

Directions (continued)

  • the center comes out clean. Cut into squares. Serve warm.
  • Refrigerate leftovers. Yield: 15 servings.
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.