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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
1 small onion, finely chopped |
1/2 cup finely chopped green bell pepper |
2 jalapeño 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°. Heat a 10- to 12-inch (1 1/2-inch deep) cast-iron skillet in oven 15 minutes.
2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; sauté 5 minutes or until onion is tender. Remove from heat. Stir in seeded and minced jalapeños.
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° for 45 minutes or until golden brown. Serve immediately.
6. Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with Step 2. Pour batter into a well greased 13- x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.
7. Shrimp Cornbread: Substitute 1 lb. unpeeled, medium-size raw shrimp (31/35 count), peeled, deveined, and coarsely chopped, for crawfish. Proceed with recipe as directed.
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