louisiana crawfish cornbread

Name: Louisiana Crawfish Cornbread
Cook time: 45 min
Ingredients: 1 cup(s) cornmeal; 1/2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 2 1/2 tablespoon(s) grated onions; 1 small jalapeno pepper, minced; 2 - beaten eggs; 16 ounce(s) can cream style corn; 1/4 cup(s) oil; 1/3 cup(s) cheddar cheese; 1 1/2 cup(s) crawfish tails

(3 RATINGS)

59 Pinches

Janis McRae

Central, LA

Updated on Mar 25, 2012

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.

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cook time 45 Min

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Ingredients

1 cup cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
2 1/2 tablespoons grated onions
1 small jalapeno pepper, minced
2 - beaten eggs
16 ounces can cream style corn
1/4 cup oil
1/3 cup cheddar cheese
1 1/2 cups crawfish tails

How To Make louisiana crawfish cornbread

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!

Step 2

Combine eggs, corn, oil and cheese. Mix well.
Step 3

Stir in cornmeal,baking soda, salt, crawfish tails, onion and pepper.
Step 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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