Crawfish Cornbread
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.
Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.
Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.