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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
- Preheat oven:
Heat oven to 375°F. Grease a 9-inch cast-iron skillet or baking dish.
- Mix dry ingredients:
In a large bowl, combine cornmeal, flour, baking powder, salt, and Cajun seasoning.
- Combine wet ingredients:
In another bowl, whisk together eggs, buttermilk, and oil. Stir wet ingredients into the dry ingredients until just combined.
- Add the flavor:
Fold in onions, bell pepper, crawfish tails, cheddar cheese, and red pepper flakes. Mix gently.
- Bake:
Pour the batter into the greased skillet and smooth the top. Bake 35–40 minutes, or until golden and firm in the center.
- 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.
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