crawfish cornbread

Name: Crawfish Cornbread
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 1 pound(s) crawfish tails, chopped; 2 cup(s) cheddar cheese; 1 stick(s) butter, melted; 1 teaspoon(s) salt; 1 can(s) cream corn; 1/2 cup(s) onion, chopped; 1/2 cup(s) green onion, chopped; 1 box(es) jiffy cornbread mix; 3 - eggs; 1 teaspoon(s) baking soda; 1 tablespoon(s) tony's seasoning; 2 - jalapeno peppers, chopped; 1/2 cup(s) bell pepper, chopped

9 Pinches

Michelle Hickey

Baytown, TX

Updated on Oct 2, 2016

I actually have the date recorded in my cookbook of the day I first made this dish. 2/14/98. And it has been a family favorite since that day. You can substitute shrimp if you cant find crawfish. This is an amazing dish!

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prep time 20 Min

cook time 45 Min

method Convection Oven

yield 6 serving(s)

Ingredients

1 pound crawfish tails, chopped
2 cups cheddar cheese
1 stick butter, melted
1 teaspoon salt
1 can cream corn
1/2 cup onion, chopped
1/2 cup green onion, chopped
1 box jiffy cornbread mix
3 - eggs
1 teaspoon baking soda
1 tablespoon tony's seasoning
2 - jalapeno peppers, chopped
1/2 cup bell pepper, chopped

How To Make crawfish cornbread

Step 1

Mix all ingredients well.

Step 2

Pour into a greased 9 x 13 baking dish.
Step 3

Bake at 350 degrees for 45 minutes or until done in the middle. (Check with a toothpick) If it pulls out clean it is done.
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