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Community Recipe

Savory Crawfish Cornbread Pudding

A comforting and hearty savory bread pudding featuring sweet cornbread, tender crawfish, and a medley of flavorful vegetables. This 'dump and bake' dish is perfect for feeding a crowd or enjoying a cozy night in.

Recipe by Whitney H
DinnerAmericanServings: 8
Savory Crawfish Cornbread Pudding

Ingredients

  • Crawfish tails1 lb
  • box Cornbread mix1
  • Yellow cornmeal1 cup
  • All-purpose flour1 cup
  • Sugar1/4 cup
  • Baking powder1 tbsp
  • Salt1 tsp
  • Eggs2
  • Milk1 cup
  • Unsalted butter1/2 cup
  • Yellow onion1 medium
  • Green bell pepper1 medium
  • Red bell pepper1 medium
  • Garlic2 cloves
  • Cajun seasoning2 tsp
  • Hot sauce1 tsp
  • Vegetable oil2 tbsp
  • Fresh parsley1/4 cup

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Method

1

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2

In a large bowl, prepare the cornbread batter according to package directions. If using a recipe from scratch, combine cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk eggs and milk, then add melted butter. Combine wet and dry ingredients.

3

Heat vegetable oil in a large skillet over medium heat. Add diced onion and bell peppers and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

4

Stir in crawfish tails, Cajun seasoning, and hot sauce. Cook for 2-3 minutes, until crawfish are heated through.

5

Gently fold the crawfish mixture into the cornbread batter. Stir in chopped parsley.

6

Pour the mixture into the prepared baking dish and spread evenly.

7

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

8

Let cool for a few minutes before serving. Garnish with extra parsley, if desired.

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