Cajun Crawfish Corn Bread

Yield: 12 servings (serving size: 1 wedge)
Source: Cooking Light April 2002


Cooking spray
1/2 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 tablespoon baking powder
2 teaspoons All That Jazz Seasoning
1/2 teaspoon salt
1 1/2 cups cooked crawfish tail meat, coarsely chopped (about 9 ounces)
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup low-fat buttermilk
1 tablespoon butter, melted
1 large egg white, lightly beaten
1 large egg, lightly beaten
1 (8 3/4-ounce) can cream-style corn


  1. Preheat oven to 375°.
  2. Coat a 9-inch cast-iron skillet with cooking spray. Place in a 375° oven for 10 minutes.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine crawfish and remaining ingredients in a medium bowl; stir well with a whisk. Add to flour mixture, stirring until moist. Pour batter into preheated pan. Bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean.


H.U: 12 servings @ 4 points, 6 servings @ 7
CALORIES 179 (27% from fat); FAT 5.3g (satfat 2.6g, monofat 0.6g, polyfat 0.4g); PROTEIN 9.9g; CARBOHYDRATE 22.8g; FIBER 1.7g; CHOLESTEROL 60mg; IRON 0.9mg; SODIUM 411mg; CALCIUM 176mg;

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