Crawfish Jalapeño Cornbread
HB-12394 · Hand-built original · Cajun
Cornbread batter made with creamed corn, evaporated milk, and cheddar, folded with Cajun crawfish, bell pepper, onion, and jalapeño and baked until set.
CajunBreadLow-Sodium
Main ingredient: spices
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 yellow bell pepper, chopped
- 1 small onion, chopped
- 1 jalapeño, chopped
- 1 stick of butter
- 1 lb Louisiana crawfish tails
- 2 tsp Cajun seasoning
- 3 boxes Jiffy cornbread mix
- 1 can creamed corn
- 3 eggs
- ½ cup evaporated milk
- 1 cup shredded cheddar cheese (or your favorite cheese)
Method
- Preheat your oven to 350°F.
- Melt the butter in a skillet and sauté the bell pepper, onion, and jalapeño seasoned with the Cajun seasoning until tender, then add the crawfish tails and cook 2 minutes more.
- In a mixing bowl, combine the cornbread mix, creamed corn, eggs, evaporated milk, and cheese.
- Fold the crawfish and vegetable mixture into the batter.
- Pour the batter into a greased baking dish and bake for 45 minutes, until a toothpick comes out clean, then slice and serve the cornbread warm.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).