Crawfish Cornbread

Ann Beck

By
@Amalise

A unique Cajun twist on cornbread.


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Comments:

Serves:

12

Cook:

55 Min

Method:

Bake

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole
Other Tag: Quick & Easy