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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A FABULOUS Cajun/Creole twist on a Southern stple - cornbread. MMMMMMM. ;) A Tasty recipe treat straight from Tony's Seafood in Louisiana. (I can hear the zydeco playing now...and I GARONTEEE my DH is gettin' hungry as we speak!) A little crawfish etoufee and he's in hawg heaven!! ;) Ingredients:
2 cups yellow cornmeal |
1 teaspoon salt |
1 teaspoon baking soda |
6 eggs |
2 medium onions, chopped |
1/2 cup jalapeno pepper, sliced & chopped |
16 ounces cheddar cheese, grated |
2/3 cup oil |
2 (16 ounce) cans cream-style corn |
2 lbs crawfish tails, lightly rinsed |
Directions:
1. Combine in large bowl, cornmeal, salt and soda
2. In separate bowl, beat eggs
3. Add crawfish, peppers, onions, cheese, oil and corn to eggs
4. Combine egg mixture with cornmeal and mix well
5. Pour into a greased 12x14 baking dish and bake at 375 degrees for 55 minutes or until golden brown.
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