Crawfish Cornbread
By
Elaine Crawford
@littlecountrymama
1
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
How to Make Crawfish Cornbread
- 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 Crawfish Cornbread
Course/Dish: Savory Breads
