Cajun Crawfish Cornbread
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A mexican take on cajun crawfish cornbread, written step by step so it's easy to follow built around good fish and pantry staples.
Ingredients
- 2 c. cornmeal
- 1 tsp. salt
- 1 tsp. baking powder
- 6 eggs
- 2 medium onions
- 16 oz. Cheddar cheese
- 2/3 c. oil
- 2 cans creamed corn
- 2 lb. crawfish tails
- 1/2 c. jalapeno peppers
Method
In bowl, combine cornmeal, salt and soda.
In medium bowl, beat eggs; chop onions and jalapeno peppers.
Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well.
Pour into greased 12 x 14-inch baking dish.
Bake at 375° for 55 minutes or until golden brown.
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