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Crawfish Cornbread | - 2 cups cornmeal
- 1 teaspoon baking powder
- 2 medium onions, chopped
- 16 ounces Cheddar cheese (grated)
- 2 cans cream style corn
- 1 teaspoon salt
- 6 eggs
- 1/2 cup jalapeno peppers
- 1/2 cup oil
- 2 pounds crawfish tails
| In bowl combine cornmeal, salt and baking powder. In medium sized bowl beat eggs, chopped onions, and jalapeno peppers. Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn, and crawfish tails. Combine this mixture with cornmeal; mix well. Pour into greased 12 x 4 inch baking dish. Bake at 375 degrees for 55 minutes or until golden brown.
Tip: Cast iron skillets are great for making cornbread! |
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[ Curiouser & Curiouser ]