Crawfish Corn Bread Recipe

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Crawfish Corn Bread Recipe
Crawfish Corn Bread Recipe photo by Taste of Home
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Crawfish Corn Bread Recipe

Read Reviews
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Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Crawfish Corn Bread in Taste of Home April/May 2000, p37

Nutritional Facts

1 piece: 232 calories, 13g fat (4g saturated fat), 70mg cholesterol, 458mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 8g protein.

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  • 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
  1. In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside.
  2. 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.
  3. 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.
Originally published as Crawfish Corn Bread in Taste of Home April/May 2000, p37

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Reviews forCrawfish Corn Bread

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countrygramma1011 User ID: 5926697 73557
Reviewed Oct. 12, 2011

"Very good. Have made this over the years, but lost recipe. Thanks"

MY REVIEW
Tumbleweeds User ID: 594905 32157
Reviewed Sep. 16, 2011

"This is very good. I have also had crawfsh stuffing. Does anyone have a recipe for this?"

MY REVIEW
Trilby Yost User ID: 5195621 203563
Reviewed Jul. 28, 2010

"Very good! This bread is a real conversation-maker. The first time people taste it, they want to know the "secret" flavor."

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