Here is my mom's recipe for crawfish cornbread. This is a real treat, and can be eaten by itself. The recipe calls for cornbread mix, because this was the one time my mom didn't make something from scratch. If you wanted to use your own cornbread from scratch, I am not sure what the conversion might be. Enjoy!
1 pound precooked crawfish tails
1 pound grated cheese
3 seeded and chopped jalapeno peppers
1 large chopped onion
1 large can cream style corn
1 stick butter (8 tbsp)
1 tbsp vegetable oil
3 eggs
1 tsp Creole Seasonings
1 tsp baking soda
2 packages cornbread mix
Directions
Preheat oven to 350 degrees. Pour vegetable oil in a 10 inch cast iron skillet and place in oven to heat eight minutes. Mix all ingredients in a large bowl. Pour cornbread mixture into hot sillet and bake for 45 minutes
Servings: 8
1 pound precooked crawfish tails
1 pound grated cheese
3 seeded and chopped jalapeno peppers
1 large chopped onion
1 large can cream style corn
1 stick butter (8 tbsp)
1 tbsp vegetable oil
3 eggs
1 tsp Creole Seasonings
1 tsp baking soda
2 packages cornbread mix
Directions
Preheat oven to 350 degrees. Pour vegetable oil in a 10 inch cast iron skillet and place in oven to heat eight minutes. Mix all ingredients in a large bowl. Pour cornbread mixture into hot sillet and bake for 45 minutes
Servings: 8