Jalapeño Crawfish Cornbread

Ingredients

• 1 lb crawfish tails
• 1 stick melted butter (¼ lb)
• ½ C onion, chopped
• ½ C green onion, chopped
• ½ C bell pepper, chopped
• 2 pk Jiffy Corn Miffin mix
• 2 eggs
• 160 ml milk
• 1 can cream corn (15 oz)
• 2-3 tsp pickled jalapeño, chopped
• 2 C cheddar cheese (½ lb)
• 2 tsp Cajun seasoning

Directions

1. Prep Oven & Pan: Preheat oven to 400°F and grease a 9x13" oven-safe baking pan.
2. Cook Vegetables: Melt butter over medium heat, add vegetables, and sweat until softened.
3. Season & Heat: Stir in corn, pickled jalapeños, and Cajun seasoning; heat through.
4. Add Crawfish: Turn off heat, add crawfish, and mix well - the residual heat will season without overcooking.
5. Cool: Transfer mixture to a bowl and allow to cool slightly.
6. Make Batter: In a large bowl, add corn muffin mix, eggs, and milk and mix until just together. Stir in the cooled crawfish mixture until well combined.
7. Bake: Transfer the mixture to the prepared baking pan and bake 45 minutes. The cornbread is done when a toothpick inserted in the center comes out clean.
8. Rest & Serve: Cool 15-20 minutes before cutting and serving.

Chef's Notes

• This recipe can be repurposed as cornbread stuffing by adding oysters and crabmeat, but omit the cheese when using it as stuffing.
• Either mix the cheese directly into the batter before baking or sprinkle it over top during the last 10 minutes of baking.

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