MI-MI'S CRAWFISH CORNBREAD

Mi-Mi's Crawfish Cornbread image

Provided by Jean Goss

Categories Seafood

Time 35m

Number Of Ingredients 17

1 medium onion, minced
2 clove garlic, minced
1 can(s) rotel tomatoes
1 medium bell pepper, minced
4 Tbsp butter
2 pkg 12 oz crawfish, cut in half
4 oz cream cheese
3 pkg cornbread mix (6 oz.)
3 large eggs, beaten
8 oz sharp cheddar, grated
1 tsp garlic powder
1 tsp tony chachere's seasoning
3/4 c milk
1/4 c cooking oil
1 can(s) whole corn, small and drained
1 can(s) cream style corn, small
2 Tbsp oil for skillet

Steps:

1. Sauté the vegetables in the butter for about 3 minutes. Add the crawfish tails (cut them in half before adding) and the cream cheese and heat through for 2 more minutes. Let set off heat while preparing the corn bread mix.
2. Heat oven to 375. Put the 2 tablespoon of cooking oil in the skillets and place in the oven while it is heating. (This will fit in 10' and 5' skillets). A 9x13 pan will accommodate it as well, I use the skillets because we like the crunchy cornbread bottom! =)
3. Stir together the cornbread mix and the rest of the ingredients in a large bowl, just until mixed. Fold in the sautéed vegetables and crawfish just until blended.
4. Carefully remove your skillets or casserole dish to the stovetop and carefully pour the mixture into it. Place in oven and cook until done. Done is inserting a fork or knife into the middle and it comes out almost dry. DO NOT overcook. This tends to cook a little more after taking out, while resting. Enjoy...