Mardi Gras recipe: crawfish cornbread
(Read article summary)Make an authentic batch of crawfish cornbread to celebrate Mardi Gras. Use frozen crawfish tail meat, Creole seasoning, jalapenos, and cheddar cheese for that Louisiana flavor.
It’s Mardi Gras time, and so it’s time for crawfish. Crawfish cornbread is a recipe I have seen in many Louisiana community cookbooks over the years, and I’ve whipped up a batch or two in my time. I have no idea if this is a traditional Cajun recipe, or started its life on the back of corn bread mix box, but that doesn’t matter to me, because it is a sound idea that results in a delicious dish.
I’ve altered my version so it is packed with crawfish and has a nice level of spice. I use frozen crawfish tail meat, which is easy to find around here, but if you happen to have some fresh daddies around and want to pull out all that juicy flesh, please do so. This cornbread is lovely beside a bowl of Red Beans and Rice, but cut into small squares it makes a nice nibble. It is even hearty enough to serve with a nice green salad for a meal.
Crawfish cornbread
Serves 8 – 10
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole seasoning
6 eggs
2/3 cup vegetable oil
