Description
A warm, savory twist on classic cornbread combining tender crawfish tails, sharp cheddar, and fresh onions for a moist, golden bake.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup milk
- 1/2 cup flour
- 1/2 cup cooked crawfish tails
- 1 small onion, chopped
- 1/2 cup green onions, chopped
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C). Grease a cast-iron skillet or baking dish.
- In a large bowl, mix cornmeal, flour, baking powder, salt, and pepper. In another bowl, whisk together milk, eggs, and vegetable oil.
- Combine the wet and dry ingredients, stirring just until combined. Fold in the crawfish tails, chopped onion, green onions, and shredded cheddar cheese.
- Pour the batter into the prepared skillet or dish. Bake for 25–30 minutes until golden brown and a toothpick comes out clean.
- Let the cornbread cool slightly for 5–10 minutes before slicing and serving warm.
Notes
Use fresh or well-drained crawfish tails. Warm the skillet for a crisp edge. Optional: add jalapeños for heat or replace vegetable oil with melted butter for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 80mg