Description
This Savory Crawfish Cornbread is a delicious and easy-to-make gluten-free comfort dish combining creamy cornmeal batter with sautéed onions, bell peppers, jalapeños, and tender cooked crawfish. Perfectly baked to a golden brown, this cornbread is flavorful, moist, and ideal for a hearty side or a satisfying snack.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 tablespoon baking powder (fresh)
- 1 teaspoon baking soda (fresh)
- 1 teaspoon salt (adjust to taste)
- 1 cup shredded cheddar cheese (use dairy-free if lactose-free)
Wet Ingredients
- 2 large eggs
- 15 ounce cream-style corn (canned)
- â…“ cup vegetable oil (melted butter can enhance flavor)
- 1 cup milk (almond or oat milk for dairy-free option)
Vegetables and Flavorings
- 1 cup chopped onions
- 1 cup chopped bell peppers (any color)
- 1 cup chopped jalapeños (adjust to preference)
- ¼ cup chopped chives or green onion tops (fresh parsley as substitute)
Protein
- 1 cup chopped cooked crawfish
Other
- 1 tablespoon butter (for sautéing)
- Cooking spray (for greasing pan)
Instructions
- Sauté Vegetables: In a small skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onions and bell peppers and sauté for 3-5 minutes until onions are translucent and fragrant. Stir in the chopped jalapeños and cook for an additional minute to release their heat. Remove from heat and let cool slightly.
- Prepare Dry Mixture: In a large mixing bowl, whisk together 1 cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 cup shredded cheddar cheese until evenly combined with no clumps.
- Combine Wet Ingredients: Add 2 large eggs and 15 ounces of cream-style corn to the dry ingredients. Stir gently to blend.
- Add Remaining Ingredients: Pour in ⅓ cup vegetable oil, 1 cup milk, and ¼ cup chopped chives or green onion tops. Gently stir the mixture with a spatula until just combined; a few lumps are fine.
- Fold in Crawfish and Vegetables: Carefully fold in the chopped cooked crawfish and the sautéed vegetable mixture, ensuring an even distribution throughout the batter.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a 13×9-inch baking pan with cooking spray.
- Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the baked cornbread from the oven and allow it to cool in the pan for about 10 minutes. Slice and serve warm for best flavor.
Notes
- This recipe is naturally gluten-free if you use gluten-free baking powder and baking soda.
- For a lactose-free version, substitute cheddar cheese with a dairy-free alternative and use almond or oat milk.
- Adjust jalapeño quantity according to your preferred spice level.
- Use cooked crawfish that is fresh or previously frozen and thawed.
- You can enhance flavor by using melted butter instead of vegetable oil.
- Ensure baking powder and baking soda are fresh for proper rising.
