Chef Bernard's Crawfish and Jalapeno Cornbread

Name: Chef Bernard's Crawfish and Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound bacon, small dice; 1 1/4 cups all purpose flour; 3/4 cup yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup grated Cheddar; 1 1/2 cups buttermilk; 1/4 cup vegetable oil; 2 whole eggs, beaten; 1/2 cup diced jalapeno; 1 pound peeled cooked crawfish tails; 2 teaspoons Essence, recipe follows

Servings: persons

1/2 pound bacon, small dice
1 1/4 cups all purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup grated Cheddar
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 whole eggs, beaten
1/2 cup diced jalapeno
1 pound peeled cooked crawfish tails
2 teaspoons Essence, recipe follows

1
["Preheat oven to 400 degrees F.", "Heat a 10-inch cast iron skillet and add the bacon.", "Cook, stirring often, until the most of the fat has rendered from the bacon and the bacon is crispy, 7 to 8 minutes.", "Using a slotted spoon, remove the bacon from the pan and reserve.", "Transfer the skillet with bacon drippings to the oven.", "In a medium mixing bowl, combine the dry ingredients with the Cheddar.", "In a second mixing bowl, combine the buttermilk, oil, eggs, and jalapeno and add the wet ingredients to the dry ingredients, mixing just until dry ingredients are moistened.", "Season the crawfish tails with the Essence and fold them and the bacon into the cornbread batter.", "Remove the hot skillet from the oven and add the cornbread batter to the hot pan.", "Bake until light golden brown and a wooden toothpick inserted in the center comes out clean, 25 to 30 minutes.", "Serve warm.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1412

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound bacon, small dice, 1 1/4 cups all purpose flour, 3/4 cup yellow cornmeal, 2 teaspoons baking powder, and more.

Yes, Chef Bernard's Crawfish and Jalapeno Cornbread falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!