Cajun Crawfish Cornbread
2 cups cornmeal
1 tablespoon salt
1 teaspoon baking powder
6 eggs
2 medium onions -- chopped
1/2 cup jalapeno pepper -- chopped
16 ounces cheddar cheese -- grated
2/3 cup oil
2 16 oz cans creamed corn
2 pounds crawfish tails
In a large mixing bowl, combine cornmeal, salt and soda. In a
medium bowl beat eggs thoroughly. Add onions, jalapeno peppers, cheese, oil,
corn and crawfish tails to beaten eggs. Combine this mixture with the cornmeal
mixture and mix well. Pour into greased 12 x 14-inch baking dish.
Bake at 375°F for 55 minutes or until golden brown.
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