Seafood Cornbread

Kitchen Tested
  • Yield 28 pieces

Corn, cheese, seafood and just a bit of jalapeños unite for truly exceptional flavor in every bite.


1 1/2 cups 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
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 jalapeno pepper slices (found in jar)
2 cups 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.




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