Southern Living Crawfish Cornbread

Ingredients

• 2 tablespoons butter
• 1 small onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 2 jalapeno peppers, seeded and minced
• 1 cup milk
• 1/2 cup vegetable oil
• 3 large eggs

• 1 (14 3/4 ounce) can cream-style corn
• 1 1/2 cups cheddar cheese, grated
• 3/4 cup green onion, chopped
• 2 cups yellow cornmeal
• 1 tablespoon baking powder
• 2 teaspoons cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground red pepper
• 1 lb frozen crawfish tail, thawed, drained and peeled

Directions

1. 1

   Preheat oven to 400º. Heat a 12-inch (1 1/2-inch deep) cast-iron skillet in oven for 15 minutes.

2. 2

   Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; saute 5 minutes or until onion is tender. Remove from heat. Stir in jalapenos.

3. 3

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

4. 4

   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.

5. 5

   Bake for 45 minutes or until golden brown. Serve immediately.

6. 6

   Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with step 2. Pour batter into a well-greased 13 x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.

7. 7

   Shrimp Cornbread: Substitute 1 pound raw shrimp, peeled, deveined and coarsely chopped.