CRAWFISH CORNBREAD
How do you jazz up traditional Southern cornbread? With crawfish tails and spicy Creole flavors, of course!
MAKES 1 (8-INCH) LOAF
6 tablespoons vegetable oil, divided½ cup finely chopped yellow onion½ green bell pepper, seeded and finely chopped1 jalapeño, seeded and minced1 cup plain yellow cornmeal1½ teaspoons baking powder1 teaspoon kosher salt1 teaspoon Creole seasoning¼ teaspoon baking soda2 large eggs, lightly beaten½ cup whole milk1 (8.5-ounce) can cream-style corn½ pound cooked crawfish tails, drained¾ cup shredded sharp Cheddar cheese, plus more for sprinkling
1. Preheat oven to 400°.
2. In an 8-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add onion, bell pepper, and jalapeño; cook, stirring frequently, until vegetables are tender, about 8 minutes. Remove vegetables from skillet, and wipe skillet clean.
3. Add 1 tablespoon…
