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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 15 |
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Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. -Eloise Waler, Rayville, Louisiana Ingredients:
1 medium onion, finely chopped |
1/2 cup finely chopped green pepper |
1/2 cup canola oil, divided |
1 to 2 medium jalapeno peppers, minced |
2 cups cornmeal |
3 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
3 eggs |
1 cup milk |
1 can (14-3/4 ounces) cream-style corn |
1-1/2 cups (6 ounces) shredded cheddar cheese |
3/4 cup sliced green onions |
1 cup crawfish tail meat, cooked |
Directions:
1. In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside.
2. In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13-in. x 9-in. baking pan.
3. Bake at 400° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers. Yield: 15 servings.
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