CAJUN CRAWFISH CORNBREAD

Prep time 
15 mins 

Cook time 
40 mins 

Total time 
55 mins 

Moist, flavorful cornbread packed with crawfish tails, Cajun seasoning, and a little kick of spice. This is comfort food Louisiana-style — perfect as a side or main dish. 

Recipe by: George Graham 
Serves: 6–8 

Ingredients 

• 1 cup yellow cornmeal 
• 1 cup all-purpose flour 
• 1 tablespoon baking powder 
• 1 teaspoon salt 
• 1 tablespoon Cajun seasoning 
• 2 large eggs 
• 1 cup buttermilk 
• 1/2 cup vegetable oil or melted butter 
• 1/2 cup diced onion 
• 1/2 cup diced bell pepper 
• 1 cup cooked Louisiana crawfish tails (with fat and juice) 
• 1 cup shredded cheddar cheese 
• 1/2 teaspoon crushed red pepper flakes (optional) 

Instructions 

1. Preheat oven: 
   Heat oven to 375°F. Grease a 9-inch cast-iron skillet or baking dish. 
2. Mix dry ingredients: 
   In a large bowl, combine cornmeal, flour, baking powder, salt, and Cajun seasoning. 
3. Combine wet ingredients: 
   In another bowl, whisk together eggs, buttermilk, and oil. Stir wet ingredients into the dry ingredients until just combined. 
4. Add the flavor: 
   Fold in onions, bell pepper, crawfish tails, cheddar cheese, and red pepper flakes. Mix gently. 
5. Bake: 
   Pour the batter into the greased skillet and smooth the top. Bake 35–40 minutes, or until golden and firm in the center. 
6. Serve: 
   Let cool 5 minutes, then slice into squares or wedges. Serve warm with butter or a drizzle of hot sauce. 

Notes 

• Don’t overmix your batter — it should be slightly lumpy. 
• For extra Cajun flair, sauté the vegetables and crawfish in a bit of butter before adding to the batter. 
• Works beautifully with a bowl of red beans, gumbo, or shrimp étouffée.