Crawfish Cornbread Recipe

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Crawfish Cornbread

Elaine Crawford

By
@littlecountrymama

I sometimes will add a can of corn, drained of the juice into the cornbread mix for a more dense cornbread. You will need a bigger pan and a little longer in the oven. It is more of a one pan meal this way.


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Serves:

4 to 6

Prep:

30 Min

Cook:

45 Min

Ingredients

1 c
corn meal
1 c
all purpose flour
3 Tbsp
sugar
1 tsp
salt
1 tsp
creole seasoning
1 1/2 Tbsp
baking powder
1 lb
crawfish tails
2 c
cheddar cheese, shredded
1 1/2 stick
butter, melted
15 oz can(s)
cream corn
1 c
milk
4
eggs
1/2 c
onion chopped fine
1/2 c
bell pepper chopped fine (optional)
2
jalapeno peppers (optional)
2 clove
garlic minced

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease or spray a 10 inch round cake pan, set aside.
2
Chop onions, bell peppers,and jalapenos into small pieces. Add garlic. Add eggs into milk and mix well. In a large bowl mix in all ingredients. Mix well and then let set about 10 mins., so corn meal is well moistened.
3
After the 10 mins., pour into the cake pan and cook for 45 mins., or until a toothpick inserted into middle comes out clean. Let cool on a rack for about 15 mins., then turn out of pan to cool completely. Serve hot or cold.

About this Recipe

Course/Dish: Savory Breads