"Hunger is the best sauce in the world."--Cervantes

Broccoli - Crawfish Cornbread Recipe

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This recipe for Broccoli - Crawfish Cornbread, by , is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Cole
Added: Saturday, May 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves of garlic
1 jalapeno pepper
1/2 c. bell pepper
1 c. onion
Chop all of the above ingredients.
1 stick of margarine
2 packages of cornbread mix
1/3 c. milk
4 beaten eggs
1 (16 oz.) cottage cheese
1 (8 oz.) Mexican cheese whiz
2 (10 oz.) pkgs. of frozen chopped broccoli
1 1/2 pound of crawfish tails



Directions:
Directions:
Saute garlic, jalapeno, bell pepper & onion in margarine. Add crawfish and saute 5 minutes. Add cheese whiz & turn off heat when melted. Add broccoli, eggs, & cottage cheese. Add cornbread mix & milk then mix well. Pour into sprayed 9 x 13 pan and bake @ 400 degrees for 25 - 30 minutes. May take a little more time, depending on oven. Let stand about 15 minutes after taking out of the oven.

Personal Notes:
Personal Notes:
Add any seasonings you like to batter to spice it up to your taste. Non-broccoli eaters can substitute 2 cans of drained whole kernel corn for broccoli.

 

 

 

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