Louisiana Crawfish Cornbread

Louisiana Crawfish Cornbread

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Janis McRae

By
@JanisinLA

Louisiana is known for our delicious boiled and other crawfish recipes. Here is one that we use as an appetizer or main dish. All you would need to add is a fruit salad or great green salad.

Rating:

★★★★★ 3 votes

Cook:
45 Min

Ingredients

  • 1 c
    cornmeal
  • 1/2 tsp
    baking soda
  • 1 tsp
    salt
  • 2 1/2 Tbsp
    grated onions
  • 1 small
    jalapeno pepper, minced
  • 2
    beaten eggs
  • 16 oz
    can cream style corn
  • 1/4 c
    oil
  • 1/3 c
    cheddar cheese
  • 1 1/2 c
    crawfish tails

How to Make Louisiana Crawfish Cornbread

Step-by-Step

  1. Preheat oven to 350 degrees. Spray baking apn with Pam or grease black iron skillet. Heat but be careful not to set it on fire!
  2. Combine eggs, corn, oil and cheese. Mix well.
  3. Stir in cornmeal,baking soda, salt, crawfish tails, onion and pepper.
  4. Mix and pour into a hot 9 x 13 baking pan or black skillet.
    Raw, peeled, deveined, shrimp that have been coarsley chopped may be used in place of crawfish!

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