Crawfish-Chive Cornmeal Cakes

These cornmeal cakes have plenty of chopped crawfish tails for some Bayou State flavor.

Crawfish-Chive Cornmeal Cakes
Makes 18 to 20
  • 1 cup self-rising flour
  • 1 cup self-rising yellow cornmeal
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¾ cup whole buttermilk, room temperature
  • ⅓ cup water, room temperature
  • ¼ cup vegetable oil, plus more for frying
  • 2 large eggs, room temperature
  • ½ cup chopped crawfish tails, drained and rinsed
  • ¼ cup finely chopped fresh chives
  • ¾ cup sour cream
  • ¼ cup Creole mustard
  • Garnish: ground black pepper, chopped fresh chives, cooked crawfish tails
  1. Line a baking sheet with paper towels.
  2. In a large bowl, combine flour, cornmeal, sugar, garlic powder, and black pepper. Make a well in center of flour mixture; add buttermilk, ⅓ cup water, oil, and eggs, whisking until well combined. Stir in crawfish and chives.
  3. In a 12-inch cast-iron skillet, add enough oil to just coat bottom of skillet; heat over medium heat.
  4. Drop batter by 2 tablespoonfuls into hot oil, spreading into a 3-inch circle; cook until golden brown and crisp, about 1 minute per side. Remove using a slotted spatula, and let drain on prepared pan. Repeat with remaining batter, adding more oil to skillet as needed.
  5. In a small bowl, stir together sour cream and mustard until well combined. Serve immediately with cornmeal cakes. Garnish with black pepper, chives, and crawfish, if desired.