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Cornbread Muffins with Crawfish and Jalapeno Recipe

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This recipe for Cornbread Muffins with Crawfish and Jalapeno is from Eat...Laugh...Love, 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 c yellow cornmeal
16 oz cheddar cheese
1 T salt
⅔ c oil
1 t baking soda
2 - 16 oz cans cream style corn
6 eggs
2 lbs crawfish tails, lightly rinsed
2 onions, finely chopped
½ c jalapeño peppers, chopped
Directions:
Directions:
In large mixing bowl, combine cornmeal, salt, and soda.

In medium bowl, beat eggs thoroughly. Add onions, jalapeño, cheddar cheese, oil, corn, and crawfish tails. For spicier muffins, add more jalapeño and a little red pepper.

Combine all ingredients with cornmeal and mix well.

Pour into two greased 12” by 14” baking dishes and bake at 375˚ for about 55 minutes or until golden brown. Or fill mini muffin trays. Bake at 375˚ for about 35 minutes or until golden brown.

Use NONSTICK muffin trays or you will have a disaster. Makes about 9 dozen mini-muffins.

 

 

 

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