Seafood Cornbread

  • Yield: 28 pieces


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


  1. Preheat oven to 350F. Spray a large baking dish with nonstick cooking spray.
  2. Mix cornmeal, flour, baking soda and sugar.
  3. In a separate bowl, combine milk, egg and oil. Add all remaining ingredients except seafood. After mixing well, combine with flour mixture, then stir in seafood.
  4. Bake 55-60 minutes, or until cornbread is golden brown.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

  • Calories 87
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 27mg
  • Sodium 130mg
  • Carbohydrate 10g
  • Fiber 1g
  • Sugars 2g
  • Protein 5g