Crawfish Cornbread
Crawfish Cornbread
A few years ago, my husband went to this local restaurant in my hometown in Louisiana. I didn’t feel like cooking and neither did my mom at the time, so we sent him to go a find some food. An hour later, he came back to the house with some crawfish cornbread and “yum yum” sauce. We were all confused but he claimed that the restaurant Owner was adamant about this dish. We tried it and was immediately hooked! It was absolutely amazing! I instantly decided that I would create my own recipe for this dish and I did it. After eating this cornbread, it will be difficult to eat it the normal way. You can make this using a cornbread recipe from scratch or using Jiffy cornbread, which is what I use. I like Jiffy, it adds a hint of sweetness to the cornbread and it is also easy to use. Crawfish season is from March - June so it is difficult to purchase it fresh during the off season. It is better to buy it from the frozen food section at your local grocery store. The only bad thing about frozen crawfish tails is that they have a strong “fishy” taste and smell. To get rid of the “fishiness”, soak the crawfish tails in milk for at least 30 minutes and the fishiness will be gone.
While the crawfish are soaking, dice one green bell pepper, red bell pepper and 1/2 white onion.
In a pan, add 2 tbsps of butter and add the veggies. Cook until the veggies are soft.
In a separate bowl, add 2 boxes of Jiffy Cornbread Mix, 1 cup of shredded cheddar cheese, 2 eggs, 1 lb crawfish tails, 1/4 tsp salt, 1/4 tsp black pepper and 2/3 cup of milk.
Once the veggies have softened, add them to the mixture and stir.
Grease a 9 inch baking pan with olive oil spray and evenly spread the cornbread mixture in the pan.
Cover with aluminum foil and put in a 400 degree oven for 15 minutes covered and cook uncovered for 30 minutes. Use a toothpick to check the middle to make sure it is cooked.
Remove from the oven and add butter on top.
Serve and ENJOY!
Crawfish Cornbread
Ingredients
- 2 boxes Jiffy Cornbread
- 1 green bell pepper
- 1 red bell pepper
- 1/2 diced white onion (1 cup)
- 1 cup shredded cheddar cheese
- 1 lb crawfish tails
- 2 tbsps butter
- 2/3 cup milk
- 2 eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Dice the green bell pepper, red bell pepper and white onion.
- In a pan, add 2 tbsps of butter and the veggies.
- Cook until the veggies are soft.
- In a bowl, add the Jiffy mix, softened veggies, cheddar cheese, 2 eggs, crawfish tails, 2/3 cup milk, 1/4 tsp black pepper and 1/4 tsp salt.
- Mix well.
- Add the mixture to a greased 9 inch pan.
- Cover with aluminum foil and add to a 400 degree oven. Cook covered for 15 minutes and uncovered for 30 minutes.
- Remove from the oven and check the middle of the cornbread to make sure it is fully cooked.
- Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
