Crawfish Cornbread Recipe
Crawfish Cornbread
1 stick butter
½ cup white onions chopped
2 Jalapenos chopped, (opt) remove seeds
1 Bunch of green onions chopped, I cut off most of the white part of the onion. Your choice…
Sauté all of the veggies in the butter.
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¼ tsp. salt, (opt)
1 lb. crawfish tails
1 6oz can white crab meat; DRAINED... Like the Bumble Bee tuna can
2 boxes Jiffy corn muffin mix - Do not follow the instruction on Jiffy box.
2 cups Sharp cheddar cheese – Use a GOOD Cheese
1 tbsp crawfish/crab boil (liquid)
2/3 cup of milk
3 eggs - Beaten
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Mix the rest of the ingredients in a large mixing bowl. Do not follow the instruction on Jiffy box. Combine all ingredients in the large mixing bowl, mix well and pour into baking pan. I spry the pan with PAM first. Use a 9”X13” pan.
Bake @ 350 for 45min - Be sure not to over cook...
This is by far the best cornbread I have ever had... Let me know what you think.