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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crawfish Cornbread Recipe

4.7 stars - based on 3 votes
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This recipe for Crawfish Cornbread is from A Taste of Geismar, 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 boxes Jiffy cornbread mix
2 eggs (for Jiffy cornbread mix)
2/3 c. milk (for Jiffy cornbread mix)
1 can cream corn
1 lb. crawfish tails
1 medium onion
1/2 lb. grated cheddar cheese
2 jalapeno peppers, diced fine
Directions:
Directions:
Prepare the 2 boxes of Jiffy cornbread mix according to package directions and add 1 can cream style corn; set aside. Sauté crawfish and chopped onion. Simmer 5-10 minutes. Remove from heat, add diced Jalapeno peppers and grated cheese. Mix crawfish mixture into the Jiffy Cornbread mix.

Grease 9x13 inch pan. Put cornbread mix in pan. Bake at 400ºF for 30 minutes. You may add more cheese on top, if desired.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
As with any dish, you can add more onion or jalapenos depending on your taste. Serve this dish with nearly any seafood main entree, such as fried fish, crawfish or shrimp etouffee, etc.

 

 

 

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