Crawfish Cornbread

Name: Crawfish Cornbread
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 to 6
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

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By Elaine Crawford
@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 vote5

Serves:

4 to 6

Prep:

30 Min

Cook:

45 Min

Ingredients

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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

Step-by-Step

Preheat oven to 350 degrees. Grease or spray a 10 inch round cake pan, set aside.
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.
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.

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