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Crawfish Jalapeño Cornbread Muffins Recipe

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This recipe for Crawfish Jalapeño Cornbread Muffins is from Brignac Family Gatherings, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups yellow corn meal 16 oz. cheddar cheese grated
1 Tbsp. salt 2/3 cup oil
1 tsp. baking soda 1 – 16 oz. cans cream style corn
6 eggs 2 lbs. crawfish tails, lightly rinsed
2 medium onions, finely chopped
½ cup chopped fresh jalapeno peppers
Directions:
Directions:
In a large mixing bowl, combine cornmeal, salt, and baking soda.
In a medium bowl, beat eggs thoroughly. Add chopped onions, chopped jalapeno, and cheddar cheese, oil, corn and rinsed crawfish tails.
Combine all above mixture with corn meal and mix well.
Pour into greased (12x14) baking dish. If using this size it will probably take two baking dishes. Bake for approximately 55 minutes at 375 degrees. Or when having a large gathering, use mini muffin trays for easy serving purposes. Bake 375 degrees for approximately 35 minutes. Keep checking for appearance to be golden brown in color. One recipe like this will make approximately 9 dozen mini muffins.
*Make sure you us nonstick muffin trays or you will have a disaster.
Number Of Servings:
Number Of Servings:
9 dozen mini muffins
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
These spicy, crawfish corn muffins are a wonderful addition to any meal or make them in mini muffin pans and use as party appetizers.

 

 

 

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