Crawfish Cornbread

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Ed Umami
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Posts: 7
Joined: Mon Jul 07, 2008 8:26 pm

Crawfish Cornbread

Post by Ed Umami »

Ingredients:

3 packages (36 oz) crawfish tails
4 cups cheddar cheese, shredded
2 sticks butter or margarine, softened
2 tsp salt
2 cans creamed corn
1 cup onions, chopped
1 cup green onions, chopped
2 pkg Jiffy Cornbread Mix
6 eggs, scrambled
2 tsp baking soda
2 tsp creole seasoning (I used Tony's)
4 jalapeños, chopped (I used a handful of the kind you find sliced in a jar,
not fresh)
1 cup bell peppers

Preparation:
Best way to do it (unless you have a large enough bowl) is to split the
recipe in half and do it twice. That way, you have enough room in your bowl
to mix and omit ingredients in one half and not the other..

Preheat oven to 350 degrees

In a large bowl, combine the jiffy mix, salt, creole seasoning, and baking
soda. In a medium bowl, combine onions, green onions, bell peppers, crawfish
tails and jalapeños. Mix eggs and creamed corn into dry ingredients,
followed by the stuff from the medium bowl. Then add your butter and cheese
and mix until it looks pretty even.. Then pour it out into a 9x12 pan
(assuming you're doing the recipe half and half, if not.. a larger pan) and
level it out with a rubber spatula or spoon. Throw them in the oven for 45
minutes (or until somewhat browned but not burnt along the edges) and you're
done!

Please note that the order in which the ingredients are mixed in isn't
really crucial I think.. Only part that would probably be important is all
the dry stuff first.. then the eggs and corn.. the rest of the stuff is up
to you.
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