langostino cornbread

Langostino Cornbread

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langostino cornbread

My very good friend Kevan sent me a recipe for crawfish cornbread. I knew immediately I would have issues trying to find fresh or even frozen crawfish in San Diego, but then I remembered the langostino tail meat available at Trader Joe’s that I never knew what to do with but always wanted to try.

A langostino is not quite a lobster and not quite a shrimp or prawn, but the meat is sweet and reminiscent of lobster in flavor and texture. It’s also not quite as “briny” as crawfish meat. In lieu of langostino, you could also substitute  lobster, shrimp or jumbo prawns. Whatever seafood you choose, this combination of cheese, corn and jalapenos will make a deliciously dense cornbread that works as a side dish or even a nice meal if you pair it with a salad!

This recipe is basically “dump and stir”. Chop the onions and jalapenos, chop the seafood, stir it all together and dump it in the casserole. Easy peasy!

langostino cornbread

You’ll need onion, yellow corn meal, langostino meat, baking powder, corn, cajun seasoning (I use Cajun Blast), butter, cheese and jalapenos.

langostino cornbread

Chop the jalapenos. I tend to like things spicy, so I decided to leave the seeds in for one of the jalapenos and take the seeds out for the other. Choose your own spicy (or not so spicy) adventure.

langostino cornbread

Finely dice the onion.

langostino cornbread

An important message about shredded cheese: I almost always buy blocks of cheese and shred it myself. If I’m strapped for time, I’ll buy the pre-grated stuff. Pre-grated cheese has additives that help it not stick together, and that in turn makes it not melt as nicely as freshly shredded cheese.
Shred your own cheese, y’all. If you can. Please?

 

langostino cornbread

Combine all of the dry ingredients in a large bowl – the cornmeal, baking powder, salt and creole seasoning.

langostino cornbread

Add in the eggs and butter next.
Can we talk about how difficult it was for me to get a one-handed egg cracking action shot? Let’s just say it took all 6 eggs to get the picture lol

langostino cornbread

Stir in the remaining ingredients – onions, jalapenos, cheese, corn and langostino meat.

 

langostino cornbread

Stir well to make sure all of the ingredients are evenly distributed through the mixture.

 

langostino cornbread

Spread into the buttered baking dish and bake for 45-50 mins.

langostino cornbread

Just looking all golden brown and delicious. GIve it a good 10 minutes to cool.
I didn’t. Oops.

langostino cornbread

ta-da! Just chocked full of deliciousness!

 

langostino cornbread

I bought a new orange table. How do we feel about it?

langostino cornbread

The next day, more cornbread for breakfast… because, cornbread and breakfast.

Langostino Cornbread

adapted from the runaway spoon
makes 8-10 servings in ~1 hr 15 minutes

Ingredients

2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon Creole seasoning (I used Cajun Blast)
6 eggs
1 stick + 2 tbsp butter, melted
1 yellow onion, finely diced
8 oz sharp white cheddar cheese, grated (can substitute your favorite semi-hard cheese)
16 oz frozen corn, thawed
12 oz cooked langostino meat, finely chopped (thawed if using frozen, can substitute shrimp, crawfish, lobster, prawns)
2 large jalapenos, finely diced (remove seeds for less heat)

Directions

Preheat the oven to 350F and butter a 9×13 casserole pan.

In a large bowl, stir together the cornmeal, baking powder, salt and creole seasoning.  Stir in the eggs and butter, and stir to incorporate completely.  Add in the onion, cheese, corn, crawfish and jalapenos and stir together until completely mixed and all ingredients are evenly distributed.

Spread the cornbread mixture evenly into the buttered casserole dish.  Bake for 45 – 50 minutes until golden brown.  Let rest for about 10 minutes before serving.

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