Crawfish Cornbread

Lunchmeat's Note:

This recipe was in our local paper during the holidays. I haven't tried it yet but plan to soon. I have had a commercially made version of this and it was fairly good but I think homemade anything is much better! Hope you'll give it a try and let me know how you like it. Edited: I finally made this and it is a wonderful recipe. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Also, 1/2 tsp cajun seasoning could be added for an extra kick.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 9

• 2 cups yellow cornmeal
• 3 eggs , slightly beaten
• 1 (14 ounce) can cream-style corn
• 1 ½ cups grated cheddar cheese
• 3 teaspoons baking powder
• 2 jalapeno peppers , seeded and chopped fine
• ½ cup bell pepper , chopped fine
• ½ teaspoon baking soda
• 1 onion , chopped fine
• ½ cup cooking oil
• ¾ cup chopped green onion
• 1 cup milk
• 1 lb cleaned crawfish tail

Directions:

1. Saute onions and bell pepper in a little butter, cooking until onions are transparent.
2. Add jalapeno pepper and set aside.
3. Mix all other ingredients, except for crawfish.
4. Add onions and peppers, then crawfish.
5. Pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.

Reviews

[Sherrybeth]

This is OUT OF THIS WORLD GOOD!!! I only used one small jalapeno, as I'm not much of a pepper fan. My brother came over for leftovers and I caught him in the kitchen scraping the pan and licking the spoon. The recipe is easy and is as good, or better than any other recipe I've used for crawfish cornbread. THANKS FOR SHARING!!!