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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

CAJUN CORNBREAD Recipe

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This recipe for CAJUN CORNBREAD is from The Clay Family & Friends 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:  
2-TBS. BUTTER
1/2-CUP CHOPPED ONIONS
2-PODS PRESSED GARLIC
1/2-CUP CELERY CHOPPED
4-GREEN ONIONS CHOPPED
1-LB. CRAWFISH TAILS CHOPPED
1/4-TSP. CAYENNE PEPPER
1/4-TSP, TONY CHACHERE'S SEASONING
1-CUP MARTHA WHITE PLAIN CORNMEAL
1-CUP MARTHA WHITE SELF RISING FLOUR
2-TBS. BAKING POWDER
2 1/2- TBS. SUGAR
1-TSP. SALT
1-EGG BEATEN
1-CUP MILK
1/2-CUP MONTERY JACK JALAPENO CHEESE
3-TBS. CANOLA OIL
Directions:
Directions:
CHOP ALL THE VEGETABLES- ONIONS, CELERY, GARLIC AND GREEN ONIONS, CHOP CRAWFISH IN FOOD PROCESSOR INTO SMALL PIECES. PLACE 2 TBS. OF BUTTER IN A CAST IRON SKILLET AND SAUTE THE VEGETABLES UNTIL CLEAR ADD THE CRAWFISH AND SEASONING AND SIMMER FOR 10 MINUTES, STIR OFTEN.

MIX THE DRY INGREDIENTS IN A LARGE BOWL. CORNMEAL, FLOUR, SALT AND SUGAR. ADD 1-EGG (BEATEN) AND 1-CUP BUTTERMILK INTO THE DRY INGREDIENTS STIR WELL.

ADD THE CRAYFISH MIXTURE TO THE BOWL. GRATE THE JACK CHEESE IN A FOOD PROCESSOR THEN ADD TO THE CRAYFISH MIXTURE, STIR CRAYFISH AND CHEESE INTO THE CORNBREAD MIXTURE. POUR OIL INTO A 10” CAST IRON SKILLET AND BAKE AT 350 DEG. F. FOR ABOUT 30 MINUTES OR UNTIL GOLDEN BROWN. SERVES 82-TBS. BUTTER
Number Of Servings:
Number Of Servings:
8

 

 

 

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