Date / Time




Administrator, Thursday 19 June 2014 - 15:15:49

2 cups cornmeal1 tsp salt
1 tsp. baking powder6 large eggs
2 medium onions, chopped1/2 cup jalapeño peppers
16 oz. cheddar cheese, grated1/2 cup vegetable oil
2 cans (15 oz) cream style corn2 lbs. crawfish tails

Tip: Cast iron skillets are great for making cornbread.

In bowl, combine cornmeal, salt and baking powder. In medium-sized bowl beat eggs, chopped onions and jalapeño peppers.
Grate cheese and add egg mixture, oil, corn and crawfish tails. Combine this mixture with cornmeal; mix well. Pour into greased 12 x 4-inch baking dish.
Bake at 375° for 55 minutes or until golden brown.
Servings: 6
Yield: 6-8 servings
Cooking Time: 55 minutes
Oven Temperature: 375°F
Serving size: 1/6 of a recipe (16.5 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (52%)454.7
% Daily Value
Total Fat 51.53g79%
Saturated Fat 19.36g97%
Cholesterol 452.66mg151%
Sodium 1361.47mg57%
Potassium 838.58mg24%
Total Carbohydrates 52.44g17%
Fiber 4.74g19%
Sugar 4.85g 
Protein 52.87g106%


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