Instructions:
1. **Preheat & Prep:** Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking pan or a 10-inch cast iron skillet with butter or cooking spray.
2. **Sauté the Veggies:** In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
3. **Add Crawfish:** Stir in the cooked crawfish tails and cook for 2-3 minutes, just enough to warm them through. Remove from heat and set aside to cool slightly.
4. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne pepper.
5. **Combine Wet Ingredients:** In a separate medium bowl, whisk together the buttermilk, whole milk, melted butter, and lightly beaten eggs until well combined.
6. **Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
7. **Fold in Fillings:** Gently fold in the sautéed crawfish and vegetable mixture, along with 3/4 cup of the shredded cheddar cheese, into the batter.
8. **Bake:** Pour the batter into your prepared baking pan or cast iron skillet. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
9. **Bake** for 25-30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
10. **Cool & Serve:** Let the cornbread cool in the pan for 5-10 minutes before slicing and serving. Garnish with chopped green onions and fresh parsley, if desired.
Short Tips:
* **Don’t Overmix:** Overmixing cornbread batter can lead to a tough texture. Mix until just combined.
* **Taste Test:** Adjust the amount of cayenne pepper to your preferred spice level. A pinch more or a pinch less can change the whole experience!
* **Frozen Crawfish:** If using frozen crawfish, ensure they are fully thawed and patted dry before adding them to the skillet to prevent excess water in your cornbread.
* **Cast Iron Perfection:** Baking in a cast iron skillet often results in a perfectly crispy crust and a moist interior.
* **Leftovers:** Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
