A decadent Cajun-style bread filled with crawfish tails and green onions.
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Preheat your oven to 375°F (190°C) and place a 10-inch cast-iron skillet inside to heat up.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and Cajun seasoning until perfectly aerated.
In a separate bowl, combine the buttermilk, melted butter, beaten eggs, and cream-style corn, stirring until smooth.
Fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to overwork the gluten.
Gently fold in the crawfish tails, shredded cheddar cheese, green onions, and jalapeños until evenly distributed throughout the batter.
Carefully remove the hot skillet from the oven, coat with a tablespoon of butter, and pour the batter in immediately to create a crisp crust.
Bake for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to rest in the skillet for at least 15 minutes before slicing to ensure the moisture from the crawfish sets.
