Tuesday, March 16, 2010

Crawfish Cornbread-Yummy

Ruby Crawfish Cornbread from my friend Sandra Williams

1 Cup - Martha White Self rising Corn meal - w/buttermilk
1/2 Cup - Vegetable Oil or Butter if you insist
2 - Eggs
1 Cup - Shredded Cheddar Cheese - mild or sharp is fine
1 Cup - Chopped onions
1 Cup - Chopped Bell Pepper
1 Large can of Cream Style Corn
1 Small jar of Chopped Pimentos
1/4 Cup - Jalapeno Peppers - if you like it hot you've got to get hotter
1 lb. Crawfish tails (frozen is fine if you can't get fresh, but fresh is fresh

Mix well in large mixing bowl
Spray 9 x 13 pan with Pam
Spread in pan evenly
Bake at 375 degrees for 55 minutes

If you buy the crawfish already shelled and frozen in a 1 lb package like at Publix (you sometimes have to ask for it in the fish department but they usually keep it in stock) you can double the amounts of the other ingredients and make 2 pans. This is the best way as the first one will be all gone before you know it so you have to hide the second one for yourself.

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