Crawfish Cornbread
Ingredients
- 2 cup yellow cornmeal
- 1 tsp salt
- 1 tsp baking soda
- 1 Tbsp baking powder
- 6 eggs
- 1/2 cup sliced jalapeno peppers
- 1/2 cup chopped bell pepper
- 2 medium onions chopped
- 16 oz. grated cheddar cheese
- 2/3 cup oil
- 2 large cans cream style corn
- 2 lbs. crawfish tails
Instructions
In a large bowl combine dry ingredients. In a medium bowl, beat eggs thoroughly. Add other ingredients to eggs. Add egg mixture to cornmeal mixture and mix well. Bake in a 12 x 14 inch well greased pan for 55 minutes at 375 or until golden brown. May substitute egg beaters and fat free cheese. You may half this recipe and bake in 9 x 13 inch pan, adjust cooking time to 30 minutes. Good served at room temperature.