crawfish cornbread

Name: Crawfish Cornbread
Prep time: 20 min
Cook time: 1 h
Yield: 10
Cuisine: Cajun/Creole
Ingredients: 3 box(es) jiffy cornbread mix; 3 - eggs; 1 cup(s) buttermilk; 1/4 cup(s) vegetable oil; 2 cup(s) cheddar cheese, grated; 1/2 - yellow onion, chopped; 1 can(s) sweet cream style corn; 1/4 cup(s) jalapeno peppers, chopped; 2 pound(s) crawfish tails, chopped; 2 teaspoon(s) tony chachere's creole seasoning; 1 bunch(es) green onion tops, chopped

review

Recipe by

Joyce Lowery

@jlowery55

Sterlington, LA

This recipe is from my friend Rene at work. My daughter says that it needs to become a part of our holiday traditional meal.

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yield 10 serving(s)

prep time 20 Min

cook time 1 Hr

method Bake

Ingredients For crawfish cornbread

3 box

jiffy cornbread mix
3

eggs
1 c

buttermilk
1/4 c

vegetable oil
2 c

cheddar cheese, grated
1/2

yellow onion, chopped
1 can

sweet cream style corn
1/4 c

jalapeno peppers, chopped
2 lb

crawfish tails, chopped
2 tsp

tony chachere's creole seasoning
1 bunch

green onion tops, chopped

How To Make crawfish cornbread

1
Preheat oven to 325 degrees. While the oven is warming up, pour a capful of vegetable oil in a 13x9-inch pan and place back in oven.

2
Combine all ingredients in large mixing bowl until thoroughly mixed. Once mixed, take pan out of the oven and make sure the oil saturates the entire bottom of the pan.
3
Once complete, pour mix into pan. Bake for 1 hour or until toothpick comes out clean from the middle of the pan.
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crawfish cornbread

Ingredients For crawfish cornbread

How To Make crawfish cornbread

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