crawfish cornbread
(1 RATING)
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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prep time
30 Min
cook time
45 Min
method
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yield
4 to 6
Ingredients
- 1 cup corn meal
- 1 cup all purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon creole seasoning
- 1 1/2 tablespoons baking powder
- 1 pound crawfish tails
- 2 cups cheddar cheese, shredded
- 1 1/2 sticks butter, melted
- 15 oz cans cream corn
- 1 cup milk
- 4 - eggs
- 1/2 cup onion chopped fine
- 1/2 cup bell pepper chopped fine (optional)
- 2 - jalapeno peppers (optional)
- 2 cloves garlic minced
How To Make crawfish cornbread
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Step 1Preheat oven to 350 degrees. Grease or spray a 10 inch round cake pan, set aside.
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Step 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.
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Step 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.
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Category:
Savory Breads
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