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Crawfish Cornbread Recipe

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This recipe for Crawfish Cornbread is from Family Cookbook, 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:  
6 eggs
2 boxes Jiffy cornbread mix
2 15 oz. can creamed corn
2 lb. crawfish tails
2/3 c. oil
2 medium chopped onions
½ c. seeded and chopped jalapeno peppers
16 oz. grated cheddar cheese
Directions:
Directions:
1. Beat eggs, add chopped onions and peppers.

2. Add everything but cornbread mix. Mix together.

3. Add cornbread mix. Mix together.

4. Spread in 12 x 14 pan sprayed with Pam.

5. Bake at 375º for 55 minutes or until golden brown. Check with toothpick in middle.
Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
5 min
Personal Notes:
Personal Notes:
You should be able to find frozen crawfish tails in the freezer section in the grocery store.

You can substitute shrimp for crawfish and red pepper flakes for jalapeno pepper.

Half the recipe, and cook in 9 x 11 pan for 55 minutes at 375. Serves 8 to 10.

 

 

 

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