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Crawfish Cornbread ISide Dishes
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Submitted by Linda Benoit
Crowley, LA
on Wednesday, September 25, 2002
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| Makes: | 8 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 55 minutes |
| Ready In: | 1 hour, 5 minutes |
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Cornbread is a favorite throughout America, though you will find different versions of it in different parts of the country. In the North, where the corn muffin holds the distinction as the official state muffin of Massachusetts, it tends to be sweeter and more like cake. In the South it tends to have a fuller texture. In the Southwest you'll often find cornbread flavored with chopped chilies and onions. In Cajun Land, they love crawfish, cheese, and pepper amoung other things. |
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| Ingredients |
| 1 pound crawfish tails (ground meat or sausage may be substituted) |
2 cups yellow cornmeal |
| 3 eggs |
1 can cream style corn |
| 1 1/2 cup cheddar cheese, grated |
3/4 cup onion tops or chives |
| 2 jalapeno peppers, finely chopped |
1 onion, finely chopped |
| 1/2 cup bell peppers, finely chopped |
1/2 tsp baking soda |
| 1 tsp salt |
1/2 cup oil |
| 3 tsp baking powder |
1 cup milk |
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| | | Directions | Saute onions and bell pepper in a small amount of butter until
the onions are transparent. Add jalapeno peppers and set aside.
Mix together all other ingredients, except crawfish.
Add in cooked onions and peppers. Then stir in crawfish or meat.
Pour into a lightly greased 13x9 inch pan and bake in a 400 degree
oven for 35 to 40 minutes. |
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