| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 1/4 cups whole milk
- 1/4 cup honey
- 2 sticks unsalted butter, melted
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1 red bell pepper, diced
- 1 stalk celery, diced
- 5 cloves garlic, minced
- 1 pound cleaned crawfish tails (preferably fresh)
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups crawfish or seafood stock
Instructions
- Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Add the melted butter and whisk vigorously until combined.
- Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.
- Increase the oven temperature to 400 degrees F. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted.
- Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 609 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 3 g |
| Sugar | 35 g |
| Protein | 16 g |
| Cholesterol | 185 mg |
| Sodium | 567 mg |
| Serving Size | 1 of 10 servings |
| Calories | 609 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 3 g |
| Sugar | 35 g |
| Protein | 16 g |
| Cholesterol | 185 mg |
| Sodium | 567 mg |
Reviews
We have North vs South issues every Thanksgiving, I’m making Yankee dressing and this cornbread recipe. The only addition to the cornbread version it that I use 12 oz of mudbugs and 12 oz of med shrimp. I just know this will be a better than doing alternate years as I have done in the past. I may also dust the mudbugs and shrimp with Creole seasoning first.