CRAWFISH CORNBREAD

Crawfish Cornbread image

A unique Cajun twist on cornbread.

Provided by Ann Beck

Time 55m

Number Of Ingredients 14

Ingredients

1 c yellow cornmeal
1 tsp baking soda
1 tsp salt
2 eggs
1 onion, chopped
1 green bell pepper, chopped
4 oz jar diced pimentos, drained
1/3 c vegetable oil
1 cup c shredded cheddar cheese
15 oz can cream style corn
1/3 c chopped jalapeno pepper
1 lb peeled crawfish tails
1 pinch tony chacheres seasoning
1 pinch cayenne pepper, or to taste

Steps:

1. Preheat oven to 375. Grease a 9x13 baking dish.
2. Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
3. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 min. Wait approximately 10 min. before serving.

*** Explore more Crawfish Cornbread Recipes »

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