Crawfish and Andouille Cornbread

Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven to preheat.

In a small skillet, melt 1 tablespoon unsalted butter over medium-high heat. Add sausage and garlic; sauté until sausage is browned, about 3 minutes. Remove from heat; let cool.

In a large bowl, whisk together flour, masa harina, cornmeal, sugar, baking powder, baking soda, salt, and seasoning blend. Add sausage mixture, crawfish, green onion, and jalapeño, stirring until well combined.

In a small microwave-safe bowl, microwave 2 tablespoons unsalted butter on high heat until melted. In a medium bowl, whisk together eggs, buttermilk, and 2 tablespoons melted butter. Add egg mixture to flour mixture, stirring until well combined.

Carefully remove skillet from oven. Add remaining 2 tablespoons unsalted butter to skillet; let butter melt. Pour batter into hot skillet.

Bake until top is browned and a knife inserted in center comes out clean, about 40 minutes. Serve immediately with salted butter.