Some Friday nights are just made for comfort food.
Last night was one of them.
One of my best friends has had a run of bad luck recently. He doesn’t love his new job. He and his girlfriend broke up. And, he was in a car accident yesterday. (He wasn’t hurt, thank goodness). So it’s not a stretch to say that he hasn’t been in the best of moods lately.
The car accident was the straw that broke the camel’s proverbial back. This called for comfort food, and I was happy to oblige because I think cooking is my love language. He loves anything Cajun and he really loves crawfish, but I wasn’t dumping pounds of mudbugs all over my kitchen table in the middle of a booming thunderstorm and tornado watch, so crawfish cornbread it was! It meets all my requirements for comfort food: warm, cheesy and casserole-like. He loved it, especially with the brownies I made for dessert.
I found frozen crawfish tails in the freezer section of Brookshire’s. Saved me a ton of work!
1 cup yellow cornmeal
1 tsp baking soda
1 tsp salt
1 onion, chopped
1 green bell pepper, chopped
1 (4 oz) jar diced pimentos, drained
1/3 cup vegetable oil 1 cup shredded cheddar cheese
1 (15 oz) can cream-style corn
1/3 cup chopped jalapeño peppers
1 lb peeled crawfish tails
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste
Preheat oven to 375° F, and grease a 9 x 13 baking dish.
Stir together cornmeal, baking soda and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, cheddar cheese, cream-style corn, jalapeño peppers, crawfish tails, seasoned salt, cayenne pepper and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the cornbread is lightly golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.
Nutritional Information: Calories Per Serving: 209, Fat: 10.8 g, Cholesterol: 86 mg, Sodium: 534 mg, Carbohydrates: 18.6 g, Fiber: 1.5 g, Protein: 10.4 g.
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