Crawfish Corn Bread


Crawfish Cornbread

Makes 12 pieces. Recipe is from Theresa “Teasy” Johnson, of Deer Park, Texas. She is originally from Rayne and has a recipe box full of her favorite Louisiana recipes. She makes this cornbread with crawfish tails left over from a crawfish boil. It’s a moist but crispy cornbread.

1 medium onion, chopped

½ cup chopped bell pepper

½ cup canola oil, divided

1 fresh jalapeño pepper, seeded and finely chopped

2 cups cornmeal

1 tsp. salt (I used less)

3 tsps. baking powder

½ tsp. baking soda

3 eggs, lightly beaten

1 cup milk

1 (14¾-oz.) can cream-style corn

1½ cups (6 ozs.) shredded cheddar cheese

¾ cup sliced green onions

1½ cups cooked crawfish tails, coarsely chopped if desired

1. Preheat oven to 400 degrees. Grease or spray a 9-by-13-inch baking pan with nonstick vegetable coating.

2. In medium saucepan, sauté onion and bell pepper in 1 tablespoon canola oil. Cook until vegetables are tender then remove from heat and stir in the jalapeño pepper. Set aside.

3. In medium bowl, combine cornmeal, salt, baking powder and soda. Set aside.

4. In another bowl, combine lightly beaten eggs with milk and remainder of oil. Stir this egg mixture into dry ingredients, mixing just until blended.

5. Stir in corn, cheese, green onions and the onion-jalapeño mixture. Add the crawfish tails. Stir and pour into prepared pan.

6. Bake in 400-degree oven for 35-40 minutes or until center is set and top is golden brown.