Crawfish Tail Cornbread

Ingredients

• 1 pound Crawfish tails, peeled and deveined
• 1.5 cups Yellow cornmeal
• 0.5 cup All-purpose flour
• 0.5 cup Unsalted butter, melted
• 1 cup Buttermilk
• 2 units Large eggs, lightly beaten
• 0.75 cup Green onions, finely chopped
• 14.75 ounces Cream-style corn
• 1.5 cups Sharp cheddar cheese, shredded
• 1.5 tablespoons Cajun seasoning
• 1 tablespoon Baking powder
• 2 tablespoons Pickled jalapeños, minced(optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and place a 10-inch cast-iron skillet inside to heat up.

2. 2

   In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and Cajun seasoning until perfectly aerated.

3. 3

   In a separate bowl, combine the buttermilk, melted butter, beaten eggs, and cream-style corn, stirring until smooth.

4. 4

   Fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to overwork the gluten.

5. 5

   Gently fold in the crawfish tails, shredded cheddar cheese, green onions, and jalapeños until evenly distributed throughout the batter.

6. 6

   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.

7. 7

   Bake for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. 8

   Allow the cornbread to rest in the skillet for at least 15 minutes before slicing to ensure the moisture from the crawfish sets.