Seafood Cornbread

Published on: January 9th, 2012
This isn't your ordinary cornbread, but we'd still call it a side. So make some fancy pants seafood cornbread and then match it up with one of delicious recipes from the archives. Chicken and sausage jambalaya? Maybe in lieu of the french bread for Shrimp Mosca? Think about it. We're not pressuring you, but why would you say no? If you like the recipe, then visit Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2012, and they'll donate $5 to WWOZ.

Courtesy of Holly Clegg

Makes 28 squares

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking soda
2 tablespoons sugar
1 cup skim milk
1 egg
1/4 cup canola oil
1 onion, chopped
1teaspoon salt
1 green bell pepper, cored and chopped
1 15-ounce can cream-style corn
1 cup shredded, reduced-fat, sharp cheddar cheese
1/3 cup chopped green onions
2 tablespoons chopped jalapeño pepper slices from a jar
2 cups combination seafood (crawfish tails; small, cooked, peeled, shrimp; or claw crabmeat)

Preheat oven 350°F. In large bowl, combine cornmeal, flour, baking soda, and sugar.

In another bowl, mix together milk, egg, and oil. Add onion, salt, green pepper, corn, cheese, green onion, and jalapeño to milk mixture, combining well. Stir into flour mixture. Gently stir in seafood.

Transfer mixture to 13x9x2-inch pan coated with nonstick cooking spray. Bake 55 to 60 minutes or until golden brown.

Chef’s Note: We baked ours in small, round ramekins. Spray 12 ramekins with cooking spray, fill with cornbread mixture, and bake for 15 to 20 minutes or until knife inserted in center comes out clean.

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This cornbread was absolutely delicious!! I used a fresh jalapeno pepper, regular milk and regular chedder cheese and the cornbread was gone in one day!!!

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