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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crawfish Cornbread Recipe

4.7 stars - based on 3 votes
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This recipe for Crawfish Cornbread is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boxes Jiffy cornbread mix
2 eggs (for Jiffy cornbread mix)
2/3 c. milk (for Jiffy cornbread mix)
1 can cream corn
1 lb. crawfish tails
1 medium onion
1/2 lb. grated cheddar cheese
2 jalapeno peppers, diced fine
Directions:
Directions:
Prepare the 2 boxes of Jiffy cornbread mix according to package directions and add 1 can cream style corn; set aside. Sauté crawfish and chopped onion. Simmer 5-10 minutes. Remove from heat, add diced Jalapeno peppers and grated cheese. Mix crawfish mixture into the Jiffy Cornbread mix.

Grease 9x13 inch pan. Put cornbread mix in pan. Bake at 400ºF for 30 minutes. You may add more cheese on top, if desired.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
As with any dish, you can add more onion or jalapenos depending on your taste. Serve this dish with nearly any seafood main entree, such as fried fish, crawfish or shrimp etouffee, etc.

 

 

 

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