"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Seafood Cornbread Recipe

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This recipe for Seafood Cornbread, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura McPherson
Added: Thursday, April 23, 2009


1 c. cornmeal
1 c. skim milk
1/2 c. oil (any kind-canola/vegetable)
2 eggs beaten
1/2 tsp. baking soda
1 8-oz. can cream corn
1 lb. cheddar cheese
1 lb. crawfish tails
1 lb. crabmeat
1 onion chopped
jalapeños diced (to taste)

Preheat oven to 350º. Mix all ingredients together and place in a casserole dish. Bake for 50-60 minutes.




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