Crawfish Corn Spoonbread

Ingredients

Equipment Needed

• •10-inch cast iron skillet
• •Heavy-bottomed saucepan
• •Electric mixer or large whisk
• •Wooden spoon

Instructions

1. 1

   Season the crawfish

   Pat the crawfish tail meat dry with paper towels. Toss with one teaspoon of the Cajun seasoning in a bowl and set aside. This is where the flavor starts. You are building in layers, and the protein gets seasoned first. Always. Let the crawfish sit while you prepare everything else so the spices have time to wake up.

   If your crawfish came packed in fat, save that liquid gold. Stir a tablespoon into the finished batter for extra richness.
2. 2

   Preheat and prep the skillet

   Position a rack in the center of your oven and preheat to 375 degrees. Place a 10-inch cast iron skillet in the oven while it heats. A hot skillet gives you that golden, slightly crispy bottom that makes spoonbread worth fighting over. This takes about 20 minutes, so use that time wisely.

3. 3

   Sauté the trinity and corn

   Melt 2 tablespoons of butter in a separate skillet over medium heat. Add the onion, celery, and bell pepper with a pinch of salt. Cook until soft and fragrant, about 5 minutes, stirring occasionally. The vegetables should look translucent and smell like a Louisiana kitchen. Add the garlic and cook 30 seconds more until you can smell it. Add the corn kernels and cook another 3 minutes until they brighten and lose their raw starch taste. Remove from heat and let cool slightly.

   Fresh corn off the cob makes a difference you can taste. Cut the kernels off, then scrape the cob with your knife to get that milky liquid. That is where the sweetness hides.
4. 4

   Build the cornmeal base

   In a heavy-bottomed saucepan, whisk together the cornmeal, remaining teaspoon of Cajun seasoning, salt, black pepper, and cayenne. Pour in the milk and cream, whisking until smooth with no lumps. Set over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan, about 8 to 10 minutes. It should look like thick polenta and coat your spoon heavily. Remove from heat.

   Stone-ground cornmeal has more texture and flavor than the degerminated stuff. If you can find Louisiana-milled cornmeal, even better. The grind matters.
5. 5

   Add richness and flavor

   Stir the remaining 2 tablespoons of butter into the hot cornmeal until melted and incorporated. Add the cheese and stir until it disappears into the mixture. Let cool for 5 minutes. You cannot add eggs to something this hot or you will have scrambled cornmeal, and nobody wants that.

6. 6

   Incorporate egg yolks

   Beat the egg yolks in a small bowl. Stir a spoonful of the warm cornmeal mixture into the yolks to temper them, then add the tempered yolks back to the pot, stirring well. Fold in the sautéed vegetables, the white parts of the green onions, and the hot sauce. Taste the batter now. Adjust salt if needed. Gently fold in the seasoned crawfish, distributing evenly throughout.

7. 7

   Whip and fold egg whites

   In a clean bowl with a whisk or electric mixer, beat the egg whites until they hold stiff peaks. They should look glossy and stand up proud when you lift the whisk. Fold one third of the whites into the cornmeal mixture to lighten it, using a gentle hand. Then fold in the remaining whites in two additions, cutting through the center and folding over until just combined. Some streaks of white are fine. Overfolding deflates everything you just built.

   Make sure your bowl and whisk are completely clean and dry. Any fat residue prevents the whites from whipping properly.
8. 8

   Bake until puffed and golden

   Carefully remove the hot skillet from the oven using thick towels or mitts. Add a small pat of butter and swirl to coat the bottom and sides. Pour the batter into the hot skillet. It should sizzle slightly when it hits. Bake for 40 to 45 minutes until the top is golden brown, the center is puffed, and a knife inserted near the center comes out clean. The spoonbread will jiggle slightly but should not look wet.

9. 9

   Rest and serve

   Let the spoonbread rest in the skillet for 5 minutes. It will settle and sink slightly as it cools, which is exactly what it should do. Scatter the green onion tops over the surface. Serve directly from the skillet, scooping generous portions onto warm plates. Pass hot sauce at the table for those who want more heat. When the last bite is as good as the first, you have done it right.

Chef Tips

• •Louisiana crawfish is non-negotiable. Imported crawfish lacks the sweetness and texture of the real thing. Check the package, call your fishmonger, do what you have to do. At Lagniappe, we only use Louisiana tail meat.
• •If crawfish is out of season, Gulf shrimp chopped into bite-sized pieces works beautifully. Season them the same way.
• •The spoonbread puffs dramatically in the oven but will deflate as it cools. Serve it promptly while it still has that proud dome. Waiting too long is the only way to ruin this dish.
• •Leftovers reheat surprisingly well. Cover with foil and warm at 325 degrees for 15 minutes. It will not puff again, but the flavor only gets better overnight.

Advance Preparation

• •The trinity and corn can be sautéed up to a day ahead and refrigerated. Bring to room temperature before folding into the batter.
• •The cornmeal base can be made several hours ahead and held at room temperature. Rewarm gently before adding eggs.
• •Once the egg whites are folded in, you must bake immediately. The batter will not wait.

Frequently Asked Questions

Nutrition Information

1 serving (about 230g)