Lunch · 45 min · cajun

Crawfish Cornbread

Weeknight-friendly Cajun cooking: Crawfish Cornbread comes together in 45 minutes with crawfish tails, yellow cornmeal, and not much else. It is weeknight cooking that still hits your targets — 11 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Crawfish tails
• 1 cup Yellow cornmeal
• 1 cup Flour
• 1 tbsp Baking powder
• 2 tbsp Sugar
• 2 Eggs
• 1 cup Buttermilk
• 6 tbsp Butter
• 1/2 Yellow onion
• 1/2 Bell pepper
• 2 tsp Cajun seasoning
• 3 Scallions

Steps

1. Heat the oven to 400°F with a cast-iron skillet inside. A screaming-hot pan is what makes the crust shatter.
2. Sauté the onion, bell pepper, and crawfish in 2 tablespoons of butter 5 minutes with the Cajun seasoning; cool slightly.
3. Whisk the cornmeal, flour, baking powder, sugar, and salt. Separately whisk the eggs, buttermilk, and melted butter; combine wet and dry until just mixed.
4. Fold in the crawfish mixture and scallions. Pour into the hot skillet — it should sizzle on contact.
5. Bake 22 to 25 minutes until golden and a tester comes out clean. Cool 10 minutes before slicing into wedges.

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