Get outta bed, it’s time for Cast Iron Crawfish Cornbread!
Ok, ok you’re right. I’m not having the cornbread for breakfast. I made it for tomorrow’s final LSU home game to accompany a seafood gumbo that I’ll also be whipping up.
This cornbread is moist and delicious. This cornbread is easy. This cornbread makes you pull out your most favorite cast iron pan and get to baking! What more could you ask for in a recipe?
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup shredded mild cheddar cheese
- 1 cup cream-style corn
- 1 cup onion, chopped
- ½ cup vegetable oil
- 1 cup yellow cornmeal
- ½ cup pickled jalapenos, chopped
- 1 pound peeled crawfish tails, chopped
- Preheat the oven to 375 degrees. Lightly grease a 10-12 inch cast iron pan. Combine all ingredients in a large bowl. Pour into the prepared pan and bake until brown, approximately 30 minutes. Remove from the oven and let sit for several minutes before serving.
And before you say you don’t care for cornbread because it’s dry and flavorless, let me offer you a slice of this bad boy. Even if it wanted to be dry, the cream-style corn won’t allow it and the combination of cheese and jalapenos are going to make you wanna slap yo’ mama.
But don’t slap yo’ mama.
It’s just a saying in Louisiana.
We don’t actually slap our mamas.
This recipe was one of the beloved little jewels found inside the recipe box my sister-in-law gifted me as our wedding gift. It’s filled to the brim with family favorites and this one is probably, hands down, my husband’s favorite.
And don’t stress if you live in an area where frozen crawfish tails are not abundant. Put some shrimp in your cornbread! It’s nearly a meal in and of itself.
Happy Weekend and Happy Tailgating!
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