This mouthwatering crayfish cornbread recipe combines the rich flavors of crayfish and cornbread for a delightful dish that will leave you wanting more. The tender crayfish adds a hint of sweetness and a burst of savory goodness to the moist and flavorful cornbread. Perfect for a cozy night in or a festive gathering, this recipe is sure to be a crowd-pleaser. It's quick and easy to prepare, making it a great choice for busy weeknights or last-minute meals. Grab your apron and get ready to impress your family and friends with this delectable crayfish cornbread!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 2 eggs
- 1/4 cup butter, melted
- 1 cup cooked crayfish, chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 1/4 cup red bell pepper, diced
- 1 jalapeno pepper, seeded and diced (optional)
Directions
- Preheat the oven to 400°F (200°C) and grease a 9-inch (23cm) square baking dish.
- In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the crayfish, shredded cheddar cheese, green onions, red bell pepper, and jalapeno pepper (if using).
- Pour the batter into the greased baking dish and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool slightly before serving.
- Cut into desired portions and serve warm with butter or your favorite sauce.
