Cornbread with crayfish

Ingredients:

Cornbread

• 2 cups corn flour
• 2 cups premium flour
• 1 and 1/4 cups sugar
• 1 tbsp baking powder
• 0.5 tsp coarse salt
• 4 large eggs
• 1 and 1/4 cups whole milk
• 1/4 cup honey
• 220 g unsalted butter, melted

Filling

• 2 tablespoons unsalted butter
• 1 onion, diced
• 1 red bell pepper, diced
• 1 stalk of celery, diced
• 5 cloves garlic, crushed
• 450 g of cleaned crayfish tails
• 1/4 tsp cayenne pepper
• 2 cups crayfish broth or seafood broth

Preparation:

1. Place a 30cm diameter cast iron skillet in the oven and preheat to 175°C.
2. Bake cornbread:
   
   In a large bowl, combine the cornflour, wheat flour, sugar, baking powder, and salt. In a separate bowl, combine the eggs, milk, and honey; stir in the flour mixture and knead until smooth. Add the melted butter and mix vigorously until the dough is smooth.
3. Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center of the cornbread comes out clean, 30-40 minutes. Transfer to a wire rack and let cool completely, then remove from the skillet. Crumble 5 cups of cornbread over the topping.
4. Increase oven temperature to 200°C.
5. In a large Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, bell pepper, and celery and cook, stirring, until the vegetables begin to brown, about 10 minutes. Add the garlic and cook for another 1 minute. Add the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and cayenne pepper. Add the broth and bring to a simmer, then remove from heat. Add the remaining 1 tablespoon butter and stir to combine.
6. Gently stir in the cornbread to moisten it. Transfer to a 3-quart baking dish and bake until golden brown, about 30 minutes.