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Crawfish Cornbread Recipe

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

Contributor:  
Contributor:  
Janet Breaux
Added: Monday, May 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. crawfish tails peeled
2 C cheddar cheese
1 stick butter, melted
1 tsp. salt
1 can cream style corn
1/2 C onions, chopped
1/2 C green onions, chopped
2 pkg. jiffy cornbread mix
3 eggs
1 tsp. baking soda
1 tsp. Tony's cajun seasoning
2 jalepenos, seeded and chopped
1/2 C chopped bell pepper

Directions:
Directions:
Mix well and pour into 9 x 12 pan. Bake at 350 for 45 mins. to 1
hour. Check with toothpick 'til done. If it takes longer than 1 hour,
cover loosely with foil to keep from over browning. Do not cover
after it is baked. If using 2 lbs. of crawfish, bake 20 to 30 mins.
longer and add a little more seasoning.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 - 30 mins.
Personal Notes:
Personal Notes:
This recipe was given by a family friend, Randy Smith.

 

 

 

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