Recipe

Ruth's Crawfish Cornbread Recipe

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Ingredients

1/2 tsp salt .
2 c cheddar cheese (grated) .
1 1/2 c yellow cornmeal .
1 small green bell pepper (sliced) .
1 c milk .
1 small red bell pepper (sliced) .
2 1/4 tsps baking powder .
1 tsp garlic powder .
1/2 c butter .
2 small fresh jalapenos (seeded & minced) .
Corn Bread Mixture .
2 stalks celery (sliced) .
1 tsp black pepper .
12 oz crawfish tails (cooked & peeled) .
1 tbsp worcestershire sauce .
1 medium yellow onion (sliced) .
2 small eggs (beaten)

Directions

Step #1 Preheat oven to 400F degrees.
Step #2 Grease an 8-inch square baking pan.
Step #3 Sauté vegetables & spices, & Worcestershire in butter for 15 mins.
Step #4 After 15 mins, add crawfish tails & sauté for 5 mins longer; set aside.
Step #5 Mix together all the cornbread ingredients, except use only 1/2 of the cheese.
Step #6 Add crawfish mixture into the cornbread mix & stir this together.
Step #7 Pour into the greased baking pan.
Step #8 Sprinkle top the top this with the remaining 1/2 of the cheese.
Step #9 Bake at 400F degrees, for 35 mins.
Step #10 Allow to cool for 5-10 mins before serving.
Enjoy the Ruth's Crawfish Cornbread recipe

Viewing Ruth's Crawfish Cornbread Receipe

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