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
- Line a baking sheet with paper towels.
- 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.
- In a 12-inch cast-iron skillet, add enough oil to just coat bottom of skillet; heat over medium heat.
- 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.
- 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.