Monday, April 17, 2017

Crawfish Cornbread

It has been a month and a half since I've posted.  Sorry.  Believe me I'm not happy about it.  My crazy husband has decided that we need to renovate our home yet again.  Didn't we just finish a reno?  Why yes, we did.  But my hubby needs a project at all times.  We're adding a new living room on to the house and opening up our kitchen for a more open floor plan.  So, I was unable to use my kitchen for over a month.  Now, you might think that eating out at restaurants and getting take-out every night is a dream come true.  Not me.  I love cooking.  It relaxes me.  It's my therapy.  With all the craziness of the renovation (and believe you me, it has been insane), I need some therapy!  So, when I was finally able to cook, I wanted something awesome.  My brother boiled some crawfish on Saturday for my goddaughter's birthday.  I took home some leftovers, peeled them and made this delicious crawfish cornbread:


 1/2 lb crawfish tail meat
Cajun seasoning
1/2 an onion, diced
1/2 a bell pepper, diced
1 can whole kernel corn, drained
1 can creamed corn
1 (8.5 oz) box corn muffin mix (like Jiffy)
2 eggs, beaten
1 cup sour cream
1/2 stick butter, melted

Preheat oven to 350 degrees.

Season the crawfish tails with Cajun seasoning.

Grease a 9x13 baking dish.

In a large mixing bowl, combine all ingredients well.

Pour into the greased 9x13 baking dish.

Bake in a preheated oven for 40-45 minutes or until set and lightly browned.

Let it sit for a few minutes before cutting.

(Sorry for the disposable pan and paper plate in the pics.  All of my kitchenware is still in storage).

This crawfish cornbread is awesome!  It's slightly sweet, slightly spicy and a little creamy with a great crust.  

This recipe is super easy to make and turns out great!  You've got to give this one a try.

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