Sorry I’ve missed out on doing some post. We had a family vacation over the weekend and my schedule has been crazy busy lately. Lots of good things happening in the works that I hope to share soon.
We love crawfish season down here in the South! This recipe is perfect come Fall when I make more rice and beans for those cool weather nights. I think the only thing I would change is adding a little sugar to the recipe. Otherwise the flavor is really good.
Crawfish Cornbread
(Adapted from The Runaway Spoon)
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon Creole seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos
Preheat the oven to 350°. Grease a 9 by 13 inch baking dish.
Stir the cornmeal, baking powder, salt and Creole seasoning together in a very large bowl.
Stir in the eggs and oil and mix thoroughly.
Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.
Spread the cornbread into the prepared pan, smoothing out the surface.
Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.
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