Cajun and Creole Recipes
Cajun Crawfish Cornbread
Yield: 9 servings
Ingredients
- 1 cup yellow cornmeal
- 1 1/2 teaspoons kosher or sea salt
- 1 1/2 teaspoons baking soda
- 3 eggs
- 1/2 medium onion, chopped
- 1/4 cup sliced jalapeño peppers
- 8 ounces shredded Cheddar cheese
- 1/3 cup vegetable oil
- 1 (16 ounce) can creamed corn
- 1 pound crawfish tails
Instructions
- Heat oven to 375 degrees F.
- In a large bowl, mix cornmeal, salt and baking soda and set aside.
- Beat eggs well and add onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with dry ingredients and mix well.
- Pour into greased 9 inch baking dish.
- Bake for 30 minutes or until golden brown and a wooden pick inserted comes out clean.