Cooking with Olivia: Crawfish Cornbread

Cooking
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!

INGREDIENTS:

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

DIRECTIONS:

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.

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