Cajun Crawfish Cornbread
2009-01-25- Course: Side Dishes
- Yield : 6
- Servings : 6
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:5 h
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More and more Cajun families are combining cuisines to make wonderful meals for families. Our author write “We make this cornbread for every holiday, every special occasion and just whenever we crave it. Where other Mexican corn breads are dry, this cornbread is very moist and delicious. It is a real crowd pleaser.”
Ingredients
- 2 boxes Jiffy corn bread
- 3 eggs
- 1 onion chopped
- 1/2 cup oil
- 1 can cream corn
- 8 jalapeños chopped up (jar or fresh)
- 2 tbsp sugar
- 2 cups milk
- 1 1/2 bag (8 oz) shredded cheddar cheese
- 1 pound Louisiana crawfish cut in half and seasoned.
Directions
Step 1
Preheat oven to 375.
Step 2
Spray 11x13 glass baking pan with Pam. Mix all ingredients in a bowl and pour into the pan.
Step 3
Bake at 375 for about 45 minutes until brown and cooked through. Cut in squares.
If you add crawfish, cover it with foil for about the first 1/2 hour and then remove it and cook an additional 1/2 hour or until cooked through.
Average Rating
(5 / 5)
3 people rated this recipe
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