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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 350 degrees. Grease or spray a 10 inch round cake pan, set aside.
2Chop 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.
3After 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