Recipe Archives->Shellfish->Crawfish Cornbread

Crawfish Cornbread

2 cups yellow cornmeal 
1 tsp salt 
1 tsp baking soda 
1 Tbsp baking powder 
6 eggs 
1/2 cup sliced jalapeno peppers 
1/2 cup chopped bell pepper 
2 medium onions chopped 
16 oz. grated cheddar cheese 
2/3 cup oil 
2 large cans cream style corn 
2 lbs. crawfish tails 

In a large bowl combine dry ingredients. In a medium bowl, beat
eggs thoroughly. Add other ingredients to eggs. Add egg mixture to
cornmeal mixture and mix well.  Bake in a 12 x 14 inch well greased
pan for 55 minutes at 375 or until golden brown.

May substitute egg beaters and fat free cheese.  You may half this
recipe and bake in 9 x 13 inch pan, adjust cooking time to 30
minutes.  Good served at room temperature.

Printable version: crawfish-cornbread.txt.