"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

Crawfish Cornbread Recipe

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This recipe for Crawfish Cornbread, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Harris
Added: Saturday, January 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup yellow cornmeal
1/2 tsp. soda
1 tsp. salt
1/3 cup oil
1 can cream style corn
2 eggs
8 ozs. mild cheddar cheese
3 chopped green chilis (I use 1/2 small can chopped green chilis)
1 chopped onion
1 pkg. crawfish tails (rinsed & drained) (usually come in 8 oz. pkg. in frozen seafood section)

Directions:
Directions:
Mix together cornmeal, soda and salt. Add the remaining ingredients and mix well.
Pour into lightly greased 9X13 baking dish - I like to use my round black iron skillet instead of a casserole dish since we usually eat it for a meal (with a salad) rather than an appetizer!

Bake 40-50 minutes at 375 .

Allow to cool a little before cutting.

Number Of Servings:
Number Of Servings:
6-8 for meal or more for appetizer
Personal Notes:
Personal Notes:
My high school girlfriend in Louisiana made this for me and I was sold on it! It's also good as a leftover - just pop in the microwave a minute or two!

 

 

 

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