Louisiana Crawfish Cornbread Recipe
Make Louisiana Crawfish Cornbread Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Crawfish Mixture
Method
Preparation
- 1
Preheat the oven
Preheat your oven to 400°F (200°C) to ensure it's hot when the cornbread goes in.
- 2
Prepare the baking dish
Grease a 9-inch square baking dish or cast iron skillet with butter or cooking spray.
Mixing Dry Ingredients
- 3
Combine dry ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
Mixing Wet Ingredients
- 4
Combine wet ingredients
In another bowl, beat together the eggs, buttermilk, and melted butter until smooth.
Combining Mixtures
- 5
Combine dry and wet
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- 6
Add crawfish mixture
Gently fold in the crawfish tail meat, green onions, red bell pepper, and minced garlic into the batter until evenly distributed.
Baking
- 7
Pour batter into dish
Transfer the batter to the prepared baking dish, spreading it evenly.
- 8
Bake
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- 9
Cool
Remove from the oven and let the cornbread cool in the pan for about 10 minutes before slicing.
- 10
Serve
Cut into squares and serve warm as a side dish or appetizer.
