Crawfish Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cups yellow cornmeal
1 Teaspoon baking powder
1 Teaspoon salt
1/4 Teaspoon Creole Seasonings
6 Eggs
2/3 Cup vegetable oil
1 Yellow onion - finely chopped
8 Ounces grated cheddar cheese
1 (12 ounce) bag frozen corn - thawed
2 Pounds crawfish tail meat chopped
1 4-ounce can diced jalapenos
1 4-ounce jar diced pimentos
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Directions: |
Directions:Preheat oven to 350º. Grease a 9x13 baking dish
Combine cornmeal, baking powder, salt, and Creole Seasonings together in a very large bowl. In another bowl, stir together the eggs and oil, and mix thoroughly. Add the onion, cheese, corn, jalapenos, pimentos, and crawfish.
Pour the crawfish mixture into the corn meal mixture and stir until everything is completely mixed and evenly distributed.
Spread the cornbread into the prepared pan. Smooth the surface.
Bake for about 50-55 minutes until golden brown and a toothpick tester comes out clean. Let rest for about 10 minutes before slicing. Serve warm. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: Sr. Ann Elise is from Lafayette, LA. She entered the Community in September of 1957.
Growing up in Lafayette, Louisiana in the 1930's, one could always be assured of having a tasty, substantial meal along with lots of siblings and relatives to share it with.
Between the months of March and June, the ditches in front of what is now Immaculate Heart of Mary Church on Simco Street, would be filled with crawfish. As children, we trudged down to the trenches armed with our buckets and nets. We secured our favorite spots, and went to work. In no time at all, our buckets were full and we headed home with our haul.
Once home, my mother would begin to clean and prep the crawfish for the evening meal.
In this recipe, crawfish and corn bread combine to make a hearty meal. It can be served beside a bowl of red beans, or a vegetable or salad of your choice.
Amuse toi bien!
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