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!
adapted from the runaway spoon
makes 8-10 servings in ~1 hr 15 minutes
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon Creole seasoning (I used Cajun Blast)
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)
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.