Louisiana Crawfish Cornbread Recipes
CRAWFISH CORN BREAD
Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. -Eloise Waler, Rayville, Louisiana
Provided by Taste of Home
Time 1h5m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Fat 13g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 458mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
LOUISIANA CRAWFISH CORNBREAD
Louisiana is known for our delicious boiled and other crawfish recipes. Here is one that we use as an appetizer or main dish. All you would need to add is a fruit salad or great green salad.
Provided by Janis McRae
Categories Other Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Spray baking apn with Pam or grease black iron skillet. Heat but be careful not to set it on fire!
- 2. Combine eggs, corn, oil and cheese. Mix well.
- 3. Stir in cornmeal,baking soda, salt, crawfish tails, onion and pepper.
- 4. Mix and pour into a hot 9 x 13 baking pan or black skillet. Raw, peeled, deveined, shrimp that have been coarsley chopped may be used in place of crawfish!
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