Crawfish Cornbread

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

crawfish

🥗Healthier: shrimp

💰Cheaper: imitation crab

Imitation crab is a cost-effective seafood alternative.

green onions

🥗Healthier: chives

💰Cheaper: yellow onion

Yellow onion can add flavor at a lower cost.

Preheat the oven to 450°F (232°C) with a cast iron skillet inside for about an hour.

Squeeze excess water from the frozen crawfish tails before cooking.

In a skillet, melt 1 stick of butter over medium heat until it starts to foam and turn golden brown.

Add 4 thinly sliced green onions and 1 diced red bell pepper to the skillet and sauté until soft.

In a mixing bowl, combine 1 cup cornmeal, 1 cup flour, 1 tablespoon salt, 1 teaspoon baking soda, and 1 tablespoon baking powder, and whisk together.

In another bowl, mix the melted butter, 1 whole egg, and 1 tablespoon honey until combined.

Slowly incorporate the wet ingredients into the dry ingredients and mix until just combined.

Add the sautéed vegetables to the cornbread batter and mix well.

Add 1 pound of crawfish tails to the skillet and sauté until heated through, adding 1 teaspoon of granulated garlic.

Fold the crawfish mixture into the cornbread batter until evenly distributed.

Remove the hot skillet from the oven and add bacon fat or lard to the skillet, allowing it to heat up.

Pour the cornbread batter into the hot skillet and smooth the top, letting it fry for a few minutes to create a crust.

Transfer the skillet to the oven and bake for about 10-15 minutes, checking at 8 minutes for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens