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This Crawfish Cornbread brings together the rich flavors of tender crawfish tails with the comforting texture of classic cornbread. It is a southern—inspired dish perfect for a cozy meal that feels both rustic and indulgent. The creamy corn and sharp cheddar cheese create a moist and flavorful batter, while the jalapeños add just the right touch of heat to keep things exciting.
This dish was a discovery from a friend visiting from Louisiana. I now make it often for gatherings, and everyone usually asks for the recipe because it feels special yet so simple to prepare.
Ingredients
- Crawfish tails: fresh or thawed frozen, these bring authentic taste and texture
- Yellow cornmeal: provides the essential gritty, corn flavor and structure — choose fine to medium grind for best results
- Eggs: bind the batter and add richness
- Cream—style corn: adds moisture and sweetness, look for good quality canned cream corn without preservatives
- Grated cheddar cheese: sharp and melty, it adds depth — use mature cheddar if possible for stronger flavor
- Onion tops or chives: fresh aromatics that brighten the dish
- Jalapeño peppers: give a gentle heat without overpowering — select firm and glossy peppers
- Onion: finely chopped to add sweetness and moisture
- Bell peppers: red or green, finely chopped for color and flavor contrast
- Baking soda and baking powder: leavening agents that help the cornbread rise and become fluffy
- Salt: enhances all the flavors
- Oil: a neutral oil like vegetable or canola for moisture
- Milk: softens the batter and contributes to tenderness
- Butter: used to sauté the vegetables, adds richness and a little sweetness
Instructions
- Sauté the Vegetables:
- Melt a small amount of butter in a pan over medium heat. Add the finely chopped onions and bell peppers. Cook gently until the onions become translucent and soft, about 5 to 7 minutes. Add the chopped jalapeños and sauté for an additional minute to release their flavor. Remove from heat and set aside to cool slightly.
- Mix the Batter:
- In a large bowl, combine the yellow cornmeal, eggs, cream—style corn, grated cheddar cheese, chives or onion tops, salt, baking powder, baking soda, oil, and milk. Stir just until everything is blended together; avoid overmixing to keep the texture light.
- Add Vegetables and Crawfish:
- Fold in the sautéed vegetables carefully, ensuring even distribution but maintaining the batter’s lightness. Gently incorporate the crawfish tails, mixing slowly to avoid breaking them apart.
- Bake the Cornbread:
- Prepare a 13 by 9 inch baking pan by greasing it thoroughly. Pour the mixture into the pan and spread it out evenly. Bake in a preheated oven at 200 degrees Celsius for 35 to 40 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cornbread to cool slightly before slicing. This helps it set and makes cutting easier. Serve warm as is or with a drizzle of hot sauce or a fresh side salad.
I love the way the small heat from jalapeños harmonizes perfectly with the sweet cream corn and sharp cheddar. A memorable moment was serving this at a picnic where everyone agreed it was unlike anything they had tasted before combining seafood with cornbread.
Storage Tips
Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze portions individually wrapped for up to three months. To reheat, warm slices gently in the oven or microwave.
Ingredient Substitutions
If crawfish tails are unavailable, cooked shrimp or crayfish can be used instead. For a milder dish, reduce or omit jalapeños and substitute bell peppers with sweet red or yellow varieties. Cream—style corn can be replaced by mixing canned corn kernels with a bit of cream or milk.
Serving Suggestions
This cornbread pairs wonderfully with a crisp green salad or coleslaw for a refreshing contrast. Adding a spoonful of sour cream or a drizzle of homemade hot sauce brings additional layers of flavor that complement the richness of the dish.
Serve warm and enjoy with a salad or a drizzle of hot sauce. The cornbread freezes well for make—ahead meals.
Common Recipe Questions
- → Quels types d'écrevisses utiliser ?
Préférez les écrevisses décortiquées et cuites, idéales pour être incorporées facilement au mélange.
- → Puis-je remplacer le cheddar ?
Oui, un fromage à pâte dure comme le gouda ou le gruyère convient parfaitement pour un goût différent.
- → Comment ajuster le piquant ?
Adaptez la quantité de jalapeños selon vos préférences, ou retirez les graines pour moins de chaleur.
- → Quel accompagnement pour ce plat ?
Une salade fraîche ou une sauce piquante légère se marient bien avec le cornbread aux écrevisses.
- → Peut-on préparer à l'avance ?
Ce plat se conserve bien au réfrigérateur et se réchauffe au four pour préserver le croustillant du dessus.