Seafood Cornbread

Holly Clegg
  • 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. Coat 13 x 9 x 2-inch pan withnonstick cooking spray
  2. In a large bowl, combine cornmeal, flour, baking soda and sugar.
  3. In another bowl, combine milk, egg and oil. Add remaining ingredients except seafood. Mix well. Stir into flour mixture. Gently stir in seafood.
  4. Transfer mixture to prepared pan. Bake 55 to 60 minutes or until golden brown.

Note: If you have left- over seafood from a crawfish boil, peel the shrimp and crawfish as the seasoned seafood turns this into an extraordinary cornbread—a meal in itself.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

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