Crawfish Cornbread Cajun Style

                                       Servings: 12
For the crawfish: 
2             tablespoons unsalted butter
2             pounds raw, peeled Louisiana crawfish devein, ( may substitute peeled, cooked crawfish tails or diced, roasted andouille sausage)
1/2         teaspoon minced garlic
3/4         cup thinly sliced scallions (white and light-green parts, from 6 to 7 scallions)
1-1/2     teaspoons Chef Paul Prudhomme's Seafood Magic seasoning

For the cornbread :
1/4        cup unsalted butter, melted and slightly cooled, plus softened butter for greasing the pan
1/2        cup flour
1/2        cup yellow corn flour (may substitute masa harina)
1/2        cup yellow cornmeal
1-1/2     teaspoons baking powder
1           teaspoon baking soda
2-1/2     teaspoons salt
4           tablespoons sugar
2 to  4          teaspoons finely chopped, unseeded jalapeño pepper
1/2        cup thinly sliced scallions (white and light-green parts, from about 4 or 5 scallions)
2          large eggs
1-1/4   cups whole or low-fat buttermilk

For the crawfish:

1 .      Melt the butter in a small skillet over medium heat. Add the shrimp and cook, stirring constantly, until the crawfish just turn pink on the outside.
2 .     Add the garlic, scallions and seafood seasoning. Reduce the heat to medium-low; cook for about 3 minutes or just until the crawfish are cooked through. Transfer to a cutting board and cut into small dice. Transfer the crawfish and any pan juices to a bowl and refrigerate until fully chilled.

For the cornbread:

1 .      Preheat the oven to 350 degrees. Use softened butter to liberally grease a 9-by-12-1/2-inch baking pan.
2 .     Combine the flour, corn flour, cornmeal, baking powder, baking soda, salt, sugar, jalapeno and scallions in a mixing bowl, stirring until well blended.
3 .    Whisk the eggs in a separate mixing bowl until frothy, then whisk in the melted butter and buttermilk.
4 .    Add the egg mixture to the flour mixture and mix, stirring to incorporate, then stir in the chilled, diced crawfish and their pan juices. Pour the cornbread batter into the baking pan, spreading it evenly; bake for 40 to 45 minutes, until the top is evenly browned and a knife inserted into the middle of the cornbread comes out clean.

Cut into 12 equal portions; serve warm.
TIP:
Butter  a hunk  of bread and  eat  by itself  .