"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Crawfish Cornbread Recipe

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This recipe for Crawfish Cornbread, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Harriet Duhe' Melancon
Added: Wednesday, February 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound crawfish tails
2 cups yellow cornmeal
3 eggs
1 can cream style corn
1 1/2 cup cheddar cheese, grated
3/4 cup onion tops
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



Directions:
Directions:
Saute onions and bell pepper in a small amount of butter until the onions are clear. Add jalapeno peppers and set aside.

Mix together all other ingredients, except crawfish.
Add in cooked onions and peppers. Then stir in crawfish.

Pour into a lightly greased 13x9 inch pan and bake in a 400 oven for 35 to 40 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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