“This crawfish cornbread is loaded with crawfish. There’s no trolling for crawfish here, it should be in every single bite. It’s such a great variation on a Southern classic.” – Chef Jean-Paul Bourgeois
Check out the YouTube video for this recipe below.
Crawfish Cornbread
Author: Chef Jean-Paul Bourgeois
Makes 8 Servings
Ingredients
- 1 pound cooked crawfish tail meat
- 1¼ cups unsalted butter, divided
- ½ red bell pepper, chopped
- 4 green onions, thinly sliced
- 1 tablespoon plus ½ teaspoon plus 1 pinch salt, divided
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 1 teaspoon granulated garlic
- 2 cups yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¾ cups whole milk
- 2 tablespoons honey
- 1 large egg, beaten
- ¼ cup bacon drippings
- ¼ cup salted butter, melted
Instructions
- Place a deep 10-inch cast-iron skillet in the oven, and preheat oven to 450°.
- Place crawfish tails in a colander to drain; give crawfish a gentle squeeze to remove excess liquid.
- In a medium skillet, melt ½ cup unsalted butter over medium-high heat, swirling occasionally, until foamy. Add bell pepper, green onion, a pinch of salt, and black pepper, and cook, stirring occasionally, until bell pepper is softened, about 5 minutes. Add ½ teaspoon salt, black pepper, and crushed red pepper, and cook, stirring for 30 seconds. Stir in crawfish and granulated garlic, and cook until moisture evaporates, about 5 minutes.
- In a small microwave-safe bowl, place 7 tablespoons butter, and heat on high for until melted, about 45 seconds. Set aside.
- In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and remaining 1 tablespoon salt. Stir in milk and honey. Add melted unsalted butter and egg; stir or whisk until combined. Add crawfish mixture, stirring to combine.
- Carefully remove cast-iron skillet from oven, and place over high heat. Add bacon drippings, and cook until smoking; add remaining ¼ cup unsalted butter, swirling to coat bottom and sides of pan. Add batter, and smooth top with a wooden spoon or rubber spatula. Reserve remaining 1 tablespoon unsalted butter for another use.
- Bake until golden brown, 10 to 15 minutes. Carefully turn out onto a cutting board. Brush generously with melted salted butter, cut into pieces, and serve hot.
This recipe was the worst recipe I have ever tried from Louisiana Cookin’. I’ve been a faithful subscriber since it’s inception. Don’t waste a lb of crawfish on this.