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Spicy
Crawfish Cornbread
| 2
cups yellow cornmeal |
2
medium onions, chopped |
| 1
T. salt |
16-oz.
grated Cheddar cheese |
| 1
t. baking soda |
2/3 c. oil |
| 6
eggs |
2
16-oz. cans creamed corn |
| 1/2 c. sliced jalapeno peppers |
2 lbs. Louisiana crawfish tailmeat |
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In a large bowl combine dry ingredients. In a medium bowl beat eggs
thoroughly. Add other ingredients to eggs. Add egg mixture to cornmeal
mixture. Mix well. Bake in a 13" x 9" baking dish for 55 minutes at 375
degrees or until golden brown.
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A
page of recipes is provided with your crawfish order.
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