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Crawfish Jalapeño Cornbread

Submited by Angela Provost

Ingredients

  • 1lb (1 bag) Crawfish tails, frozen 
  • 1 (15-ounce) Can Cream-style corn 
  • 1/4 cup Green onion, chopped 
  • 2 Chopped Jalapenos 
  • 1/2 Cup diced bell pepper 
  • 1 Cup diced sweet onion 
  • 3 Eggs 
  • 1 tbsp Baking powder 
  • 1/2 tsp Baking soda 
  • 2 cups Yellow cornmeal 
  • 1/2 tsp Creole seasoning 
  • 1 tsp Salt 
  • 1/2 cup Vegetable oil 
  • 1/4 cup Butter 
  • 1 1/2 Cups shredded Monterey Jack cheese 
  • 1 cup Milk 
  • 1 tsp Sugar 

Directions

  1. Preheat the oven to 400 degrees. Place the butter in a large skillet and heat over medium-high heat. When melted, add the onion and bell pepper. Cook for 3 minutes and then add the green onion and jalapenos. Cook for another few minutes or until the onions and peppers are transparent. 
  2. Add the frozen crawfish tails to the skillet along with the Creole seasoning. Remove from heat and set aside. 
  3. In a large bowl, whisk together the yellow cornmeal, baking powder, salt, sugar, and baking soda. For extra density and moisture, you can add an extra 1/4 cup of cooled, melted butter. 
  4. Add the Monterey Jack cheese, cream-style corn, milk, vegetable oil, and eggs to the bowl. Stir in the onion and crawfish mixture. Mix well until all ingredients are combined. 
  5. Pour the batter into a greased 9x9 inch baking dish.  
  6. Bake in the preheated oven for 25-30 minutes or until the cornbread is light golden brown. 
  7. Remove from the oven and let cool for a few minutes before serving. Slice into squares or wedges and enjoy! 

Bon Manger cher’! 

About the Contributor

Angie Provost is the executive director of the Provost Farm Heritage Center and Community Garden (PFHCCG), a registered nonprofit dedicated to the development and education of the next generation of BIPOC farmers through agricultural practices. 

In her role, Angie spearheads the creation of agri-business and cultural programs that revolve around sustainable food production and conservation. With her own experience as a farmer, she possesses a deep passion for all things related to food and hospitality. Notably, her culinary expertise earned her the honor of having her recipes featured in the 2022 Holiday Issue of Food and Wine magazine.

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