CRAWFISH CORNBREAD

Crawfish Cornbread image

This recipe was in our local paper during the holidays. I haven't tried it yet but plan to soon. I have had a commercially made version of this and it was fairly good but I think homemade anything is much better! Hope you'll give it a try and let me know how you like it. Edited: I finally made this and it is a wonderful recipe. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Also, 1/2 tsp cajun seasoning could be added for an extra kick.

Provided by Lunchmeat

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

2 cups yellow cornmeal
3 eggs, slightly beaten
1 (14 ounce) can cream-style corn
1 1/2 cups grated cheddar cheese
3 teaspoons baking powder
1/2-1 teaspoon salt
2 jalapeno peppers, seeded and chopped fine
1/2 cup bell pepper, chopped fine
1/2 teaspoon baking soda
1 onion, chopped fine
1/2 cup cooking oil
3/4 cup chopped green onion
1 cup milk
1 lb cleaned crawfish tail

Steps:

Saute onions and bell pepper in a little butter, cooking until onions are transparent.
Add jalapeno pepper and set aside.
Mix all other ingredients, except for crawfish.
Add onions and peppers, then crawfish.
Pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.

Nutrition Facts : Calories 401.2, Fat 22.6, SaturatedFat 6.9, Cholesterol 139.5, Sodium 642.7, Carbohydrate 33.2, Fiber 3.2, Sugar 2.8, Protein 18.5

*** Explore more Crawfish Cornbread Recipes »

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