"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Crawfish Cornbread Recipe

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This recipe for Crawfish Cornbread, by , is from The Carpenter Family Cookbook Project, 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!

Contributor:  
Contributor:  
Karen Carpenter

Category:
Category:

Ingredients:  
Ingredients:  
1 box Jiffy cornbread mix
1 stick butter
1 can cream style corn
3 eggs
½ cup chopped onions
½ cup chopped green onions
½ cup chopped bell peppers
2-3 chopped jalapeñoes
1 teaspoon salt
1 teaspoon Cajun seasoning
½ teaspoon baking soda
2 cups shredded cheddar cheese
1 pound crawfish (1 ½ pounds if packages are 12 oz.)

Directions:
Directions:
Mix all ingredients together. Bake in 9" x 13" baking dish or cast iron skillet. If using cast iron, heat oil in it first and pour batter into skillet. Bake at 350º for 45 - 50 minutes. Let cool before cutting. It will be soft like pudding.

Personal Notes:
Personal Notes:
Tony Chacere seasoning is good in this recipe. Sam's has Louisiana crawfish. This recipe came from my co-worker Sharon Marcontell. She preferred Texas or Louisiana crawfish. Rotel tomatoes may be added if wanted.

 

 

 

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