This here crawfish cornbread, it’s the real deal, I tell ya. Ain’t no skimpin’ on the crawfish, no sir! We put plenty in there, you can bet your boots on that. You ain’t gotta fish around for a bite of crawfish in this here bread, no way. Every bite got that good crawfish taste.
Now, if you’re headin’ to one of them fancy seafood boils, this here crawfish cornbread is what you need to take. It’s moist, it’s golden, and it’s packed with them tender crawfish tails. We even throw in some of them spicy jalapenos and that creamy cheddar cheese. Lord, it’s good!
We use a whole mess of Louisiana crawfish tail meat. Two whole pounds, I reckon! You get a big ol’ bowl and put all the dry stuff in it. Then you get another bowl and beat them eggs up real good. Then you put the rest of the stuff in with them eggs, all but the crawfish. After that, you pour that egg mix into the cornmeal mix. Stir it up real good, like you’re churnin’ butter.
This Recipe For Crawfish Cornbread is easy. Before you do all that mixin’, you gotta chop up some onions and bell peppers. Fry ’em up in a little butter till them onions get all clear-lookin’. Then you throw in the jalapenos, chop them up first, and just let that sit a spell. Then you go back to your mixin’ bowl. Mix it all up, but hold off on them crawfish for now.
- 2 big ol’ eggs
- Salt, maybe a teaspoon
- Bakin’ soda, another teaspoon
- One cup of them yellow onions, chopped up
- Half a cup of that vegetable oil
- A cup of yellow cornmeal for the Crawfish Bread
This crawfish cornbread ain’t no ordinary cornbread, let me tell you, it is special for the Corn and Crawfish. It’s got them spicy Creole flavors all mixed in. You gotta heat up your oven to 400. Get yourself one of them cast-iron skillets, the 8-inch kind is good. Pour in a little oil and heat it up on the stove. Then toss in your onions and bell peppers. Cook ’em till they’re soft. You add those peppers in there too with the onion.
Now, you can eat this crawfish cornbread all by itself, or you can have it with some of them Cajun dishes. Goes real good with that crawfish etouffee, or that chicken and sausage gumbo. Makes a fine meal, I guarantee.
I remember my grandma used to make this crawfish cornbread. She’d get the crawfish fresh from the creek. We’d spend all afternoon catchin’ ’em. Then she’d spend hours cleanin’ ’em. But it was worth it. Best cornbread I ever had, it is good for the North America.
Now, I don’t catch my own crawfish no more. I just go to the store and buy ’em already cleaned. Saves a lot of time, you know. But I still make the cornbread the same way my grandma did. Cept I might add a little extra cheese sometimes. Don’t tell nobody, but sometimes, I even add a little more hot pepper, make it like Crawfish Cornbread from Judy Walker.
This cornbread, it’s more than just food. It’s memories. It’s family. It’s sittin’ around the table with the people you love, eatin’ good food and laughin’. That’s what it’s all about. And you will get a good crawfish cornbread.
So, next time you’re hankerin’ for somethin’ special, somethin’ with a little kick, you try this crawfish cornbread. It’s easy to make, and it’s sure to please. Just remember to use plenty of crawfish. Don’t be stingy now! And don’t forget the cheese. And the hot peppers. You can thank me later. You know what, I think I’m gonna go make me some right now. All this talkin’ about it has made me hungry.
Don’t take too long to bake, neither. Just till it’s golden brown and a toothpick comes out clean. Then you let it cool a bit before you cut into it. Unless you can’t wait, which I usually can’t. It smells so good, you’ll be wantin’ to dig right in, and that is the best crawfish cornbread in the world.
You can serve this up with anything. Soup, beans, greens, doesn’t matter. It’s good with everything. Or just eat it plain, like I do sometimes. It’s that good. Just a good ol’ piece of crawfish cornbread, warm from the oven. Can’t beat it. Nope, can’t beat it at all.
