Crawfish Cornbread
Yield
1 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cornmeal
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | can |
creamed corn
|
|
| 2 | large |
eggs
|
|
| ½ | pound |
cheese
grated |
|
| 1 | cup |
onions
chopped |
|
| 1 | pound |
crawfish tails
|
|
| 2 | each |
jalapeño pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cornmeal
|
|
| 118 | ml |
vegetable oil
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 1 | can |
creamed corn
|
|
| 2 | large |
eggs
|
|
| 226.8 | g |
cheese
grated |
|
| 237 | ml |
onions
chopped |
|
| 453.6 | g |
crawfish tails
|
|
| 2 | each |
jalapeño pepper
|
*
|
Directions
Mix all ingredients except crawfish.
Blend until moist. Add crawfish and stir well.
Pour into greased 9x13 inch baking dish and bake at 375℉ (190℃) for 30 minutes or until golden brown.
