Cynthia’s Holiday Kitchen: Crawfish Cornbread

Lake Charles, LA (KPLC) - If you’re gorged on turkey leftovers by now, then let’s talk seafood.

In today’s holiday kitchen, I have a spicy crowd-pleaser for your next holiday gathering.

I’m so glad seafood suppliers make sure there’s plenty of crawfish around, even during the holidays, because I use them a lot. Especially in my extra special Crawfish Cornbread!!!

Recipe

INGREDIENTS

1 Pound of crawfish tails
1 Stick of butter
1 Cup chopped onions
1 Cup red and green bell peppers
½ Cup Jalapeno peppers
1 Can Rotel tomatoes
1 Can of Cream style corn
1 ½ cup of shredded cheddar cheese
1 Cup of milk
3 Eggs
½ Cup vegetable oil
2 Cups yellow cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Black pepper
Garlic powder
½ Teaspoon creole seasoning

INSTRUCTIONS

First, you melt a stick of butter. And I’m sauteing some onions and bell pepper. And throw in a half cup of chopped jalapeno peppers. Cook that for a couple of minutes until translucent.
Now you dump in those beautiful crawfish tails, fat and all! Get that all seasoned up with your favorite creole seasoning & set it aside!
Now in a separate bowl, whisk 2 cups of yellow cornmeal, a tablespoon of baking powder, a half teaspoon of baking soda, and 1 teaspoon of salt.
Add 1 ½ cups of cheddar cheese, a can of cream-style corn, a can of Rotel tomatoes, a cup of milk, a half cup of vegetable oil, and 3 eggs that you’ve whisked.
Here’s the good part, throw in your crawfish mixture and stir that up good!
Here’s another little secret of mine. I like to add two tablespoons of honey and just a pinch of sugar!
Now pour that into a nice big cast iron skillet greased up real well with Crisco shortening.
Bake at 375 degrees for 40-50 minutes or until golden on top.

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