Cooking with Olivia: Crawfish Cornbread

Cooking with Olivia- Crawfish Cornbread-_78654683

Olivia Roberson joined us on Louisiana Living for Mac’s Fresh Market’s Cooking with Olivia to make Crawfish Cornbread!


2 tablespoons butter

1 small onion, finely chopped

1/2 cup finely chopped green bell pepper

2 jalapeno peppers, seeded and minced

1 cup milk

1/2 cup vegetable oil

3 large eggs

1 (14.75 oz.) can cream-style corn

1 1/2 cups grated cheddar cheese

3/4 cup chopped green onion

2 cups plain yellow cornmeal

1 tablespoon baking powder

2 teaspoons Cajun seasoning

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon ground red pepper

1 pound frozen, peeled crawfish tails, thawed and drained


1. Preheat oven to 400 degrees. Heat a 10 to 12 inch cast-iron skillet in oven 15 minutes.

2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; saute for 5 minutes or until onion is tender. Remove from heat. Stir in seeded and minced jalapenos.

3. Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.

4. Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish. Pour into hot cast-iron skillet.

5. Bake at 400 degrees for 45 minutes or until golden brown. Serve immediately.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Don't Miss

Don't Miss

Trending Stories