Crawfish Cornbread By Bill
From williamca0 7 years ago
- 45 minutes to make
- Serves 4
Having lived in New Orleans gave me the taste for crawfish and growing up in South Carolina loving cornbread made a good blend. Frozen Crawfish tail meat is available at the USA's largest grocer. There is little cheese and no corn in this recipe to dilute the crawfish flavor.
Ingredients
- ¾ t paprika shopping list
- ¼ dry mustard shopping list
- ¼ red pepper crushed shopping list
- ½ thyme shopping list
- ¼ black pepper shopping list
- ¼ t salt shopping list
- 3 T unsalted butter shopping list
- 2 beaten eggs shopping list
- 3 T bell pepper, chopped shopping list
- ¼ Cup celery, chopped shopping list
- 1 Cup onion, chopped shopping list
- 3 oz. cottage cheese shopping list
- 4 oz. Pounds Crawfish Tail Meat chopped shopping list
- 6 oz. Package Jiffy Brand Cornbread Muffin mix shopping list
How to make it
- • Set oven at 400 degrees
- • In a small bowl mix the spices (1st 6 items)
- • Mix in a large mixing bowl butter, eggs then add spice mix
- • Add bell pepper, celery, onions and cottage cheese
- • Add crawfish tails and mix
- • Add cornbread mix and mix
- • Pour into a greased 8 x 8 baking pan
- • Bake 25 minutes
- • Serve warm
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