"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crawfish Cornbread Recipe

4.7 stars - based on 3 votes
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This recipe for Crawfish Cornbread, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Seneca - E Department
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes Jiffy cornbread mix
2 eggs (for Jiffy cornbread mix)
2/3 c. milk (for Jiffy cornbread mix)
1 can cream corn
1 lb. crawfish tails
1 medium onion
1/2 lb. grated cheddar cheese
2 jalapeno peppers, diced fine

Directions:
Directions:
Prepare the 2 boxes of Jiffy cornbread mix according to package directions and add 1 can cream style corn; set aside. SautÚ crawfish and chopped onion. Simmer 5-10 minutes. Remove from heat, add diced Jalapeno peppers and grated cheese. Mix crawfish mixture into the Jiffy Cornbread mix.

Grease 9x13 inch pan. Put cornbread mix in pan. Bake at 400║F for 30 minutes. You may add more cheese on top, if desired.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
As with any dish, you can add more onion or jalapenos depending on your taste. Serve this dish with nearly any seafood main entree, such as fried fish, crawfish or shrimp etouffee, etc.

 

 

 

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