Cajun Crawfish Cornbread: Savory Southern Delight

If you're looking for a savory and delicious new recipe to try, then this Cajun crawfish bread is just for you. Cornbread as been a staple in the South forever, either eaten alone or with a hearty meal, like red beans, it's something found at the dinner table on a regular basis.

This unique Cajun twist on traditional cornbread incorporates another staple in the South... crawfish! Since crawfish tails are always available, it makes sense to mix together two of our favorite things for an incredibly flavorful dish. This recipe is so quick and easy even for the most inexperienced cooks.

After one bite, Cajun crawfish cornbread will soon become one of your new favorites.

Crawfish CornbreadPhoto byPinterest

Ingredients:

• 1 lb. of crawfish tails
• 4 ounces of pinmetos, drained and diced
• 1 sweet yellow onion, chopped
• 1 bell pepper, chopped
• 2 jalapenos peppers, chopped
• 1/3 cup of canola or vegetable oil
• 1 cup of sharp cheddar cheese, shredded
• 1 can of cream corn
• 1 cup of yellow cornmeal
• 2 large eggs
• 1/2 tsp of salt
• 1/2 tsp of black pepper
• 1 tsp of baking soda
• 1 tsp of Cajun Seasoning

Photo byTaste of South Magazine

Directions:

• Preheat the oven to 375 degrees.
• Grease a 9 by 13 baking dish or black iron skillet.
• Stir together the cornmeal, baking soda, and salt in a large mixing bowl.
• In another mixing bowl, beat together the eggs, onion, green pepper, pimentos, oil, cheddar cheese, cream corn, jalapeno peppers, crawfish tails, salt, black pepper, and Cajun seasoning until the mix is well combined.
• Pour the crawfish mixture into the cornmeal mixture, and stir together then pour into the prepared baking dish.
• Bake until the cornbread is a light golden brown, and a toothpick inserted into the center comes out clean. (approximately 50 mins)
• Seve warm and enjoy!