Evelyn's Crawfish Cornbread

Evelyn's Crawfish Cornbread
(Photo from Pinterest)

Here is another recipe from my son-in-law's mother, Evelyn.  I included the instructions for baking in a cast-iron skillet, as her recipe is very similar to the one I found in Southern Living magazine back in 2009.  Whether you bake it that way, or in a regular 9x13-inch pan, this stuff is freaking awesome!!!

Printable Recipe

Recipe by: Evelyn Haynes                                                                   Yield: 8 servings

Ingredients
2 tablespoons butter
1 small onion, finely chopped
1/2 cup green bell pepper, finely chopped
2 jalapeño peppers, seeded and minced
1 cup milk
1/2 cup vegetable oil
3 large eggs
1 (14¾-ounce) can cream-style corn
1 1/2 cups grated cheddar cheese
3/4 cup chopped green onion
2 cups yellow cornmeal
3 teaspoons baking powder
2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
1 pound frozen, peeled crawfish tails, thawed and drained

Directions
Preheat oven to 400°.  Heat a 10- to 12-inch (1 1/2-inch deep) cast-iron skillet in oven 15 minutes.  Meanwhile, melt butter in a large skillet over medium heat.  Add onion and bell pepper; sauté 5 minutes or until onion is tender.  Remove from heat.  Stir in seeded and minced jalapeños.

Stir together milk, oil, and eggs in a large bowl.  Stir in corn, cheese, onion mixture, and chopped green onion.

Stir together cornmeal and next 5 ingredients just until blended.  Stir in milk mixture, stirring just until dry ingredients are moistened.  Stir in crawfish.  Pour into hot cast-iron skillet.

Bake at 400° for 45 minutes or until golden brown.  Serve immediately.

Note: To make cornbread in a baking dish, prepare recipe as directed, but pour batter into a well greased 13- x 9-inch baking dish.

Crawfish Cornbread
(Photo from Pinterest)

Notes
One of these days, I'm going to try making just regular cornbread and smother with Shrimp Étouffée!  Saw this picture from Superior Seafood in NOLA, and it made my mouth water!

Cornbread with Shrimp Étouffée
(Photo by Superior Seafood)