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Archive for November 24th, 2012

Crawfish Cornbread

I posted about making crawfish cornbread for Thanksgiving, so I thought I’d share the recipe in case anyone is interested. I got the recipe from Taylor’s mom, who got it from someone else, so I have no idea of its original origins.

It’s sort of like a corn pudding with crawfish, cheese, and a little spice.

Crawfish Cornbread

1 pound frozen crawfish (thawed, drained and rinsed)
1 stick melted butter
1 tsp salt
1 tsp baking soda
1 tsp Tony Chachares seasoning (or more, 1 tbsp isn’t too much for my taste)
1 can cream style corn
1 box Jiffy cornbread mix
3/4 cup chopped onions (frozen will work)
3 eggs
chopped jalapenos (1/2  a small can drained, or more if you like it spicy)
2 cups of grated cheese (one to mix in, one to top the casserole)

Mix all ingredients (except 1 cup cheese) in a large mixing bowl. Pour into greased 9×13 baking pan. Top with 2nd cup of cheese. Bake at 350 for 1 hour. Makes 8+ servings.

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