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Crawfish Jalapeno Cornbread


  • Author: Kim Seghers
  • Cook Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x
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Ingredients

  1. 2 cups yellow corn meal
  2. 1 cup flour 
  3. 3 eggs
  4. 2 cups shredded cheese 
  5. 121 oz.  can cream corn
  6. 3 tbsp. baking powder
  7. 12 diced jalapeno peppers
  8. 1 cup chopped onioin
  9. salt and pepper to taste
  10. 1 cup chopped green onion  
  11. 1/2 cooking oil for recipe (plus extra to saute veggies)
  12. 1 cup chopped celery
  13. 1/2 cup parsley
  14. 1 cup milk 
  15. seasoned crawfish tails 1 lb. 

 

 

 

 


Instructions

  1. Preheat oven to 400 degrees.
  2. Spray a cast iron skillet or casserole dish with cooking spray
  3. Saute vegetables in oil until tender. 
  4. In a large mix bowling add all ingredients and the saute veggies, except crawfish tails, mix well.
  5. Add crawfish tails mix together with ingredients and pour into oiled skillet or casserole dish. 
  6. Bake at 400 degrees for 35-40 minutes. 

Notes

We use crawfish tails from previously boiled crawfish. You can also purchase tails from the grocery store. 

  • Category: Side Dish
  • Cuisine: Southern

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