Description
A southern classic with a Creole twist, this Crawfish Cornbread combines golden cornmeal, cheddar cheese, and crawfish tails topped with Tony’s rich étouffée.
Ingredients
2 Cups Cornmeal
12 Ounces Crawfish Tails
1 Cup Milk
1/2 Cup Canola Oil
1 Tablespoon Olive Oil
3 Large Eggs
1 Medium Onion, Diced
1 Medium Bell Pepper, Diced
3 Jalapeño Peppers, Seeds Removed and Minced
1 1/2 Cup Sharp Cheddar Cheese, Shredded
3 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
3/4 Cup Green Onions, Chopped
Tony’s Original Creole Seasoning, to Taste
1 Box Tony’s Creole Étouffée Base Mix
2 1/2 Cups Cold Milk
3 Tablespoons Butter, Unsalted
1 Pound Crawfish Tails
Instructions
1. Preheat oven to 400°F.
2. Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers for 3 minutes or until tender, stirring occasionally. Turn off heat and stir in jalapeños. Remove from heat and set aside.
3. Combine cornmeal, baking powder, baking soda, and Tony’s seasoning in a bowl. In another bowl, whisk eggs, 1 cup milk, and canola oil until well blended. Slowly add wet to dry mixture.
4. Stir in crawfish tails, cheddar cheese, green onions, and sautéed vegetables.
5. Grease a baking pan or cast-iron skillet, pour in mixture, and bake for 35–40 minutes until golden and a toothpick comes out clean.
6. Prepare Tony’s Étouffée Base Mix according to box instructions.
7. Slice the cornbread and top with a ladle of étouffée. Garnish with green onions and enjoy!
Notes
Best served warm with extra Tony’s seasoning on top.
Perfect for gatherings or Sunday dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baked
- Cuisine: Creole
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 110mg
Keywords: Crawfish Cornbread, Creole cornbread, Tony Chachere’s recipes, spicy cornbread