Cracklin' Crawfish Cornbread
 
Makes about 8 servings
Ingredients
  • 5 tablespoons bacon drippings, divided
  • 1 cup fresh corn kernels (about 2 ears)
  • ½ cup chopped red bell pepper
  • ⅓ cup thinly sliced green onion
  • 1 jalapeño, seeded and chopped
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon Cajun seasoning
  • ¼ teaspoon baking soda
  • 1⅓ cups whole buttermilk
  • 2 large eggs
  • 1 (3.5-ounce) bag pork cracklin’ strips, coarsely chopped
  • 1 (16-ounce) package frozen cooked crawfish tails, drained and divided
  • ¼ cup salted butter, room temperature
Instructions
  1. Preheat oven to 400°.
  2. In a 10-inch cast-iron skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add corn, bell pepper, green onion, and jalapeño; cook, stirring frequently, until tender, 6 to 7 minutes.
  3. In a medium bowl, combine cornmeal, flour, baking powder, salt, Cajun seasoning, and baking soda. Stir in buttermilk, eggs, and 2 tablespoons bacon drippings. Stir in corn mixture, cracklin’s, and 12 ounces crawfish.
  4. Add remaining 2 tablespoons bacon drippings to skillet. Place in oven until hot, 3 to 4 minutes. Carefully spoon batter into hot skillet, and smooth top with a small offset spatula.
  5. Bake until a wooden pick inserted in center comes out clean, about 18 minutes. Let cool for 10 minutes.
  6. In another medium bowl, stir together butter and remaining 4 ounces crawfish. Serve cornbread warm with butter mixture.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cracklin-crawfish-cornbread/