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01-19-2016, 02:24 PM | #1 |
slug
Join Date: Feb 2010
Location: Out by the lake in central Texas
Posts: 18,271
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Crawfish Cornbread
Crawfish cornbread
Serves 8 – 10 2 cups yellow cornmeal 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon Creole seasoning 6 eggs 2/3 cup vegetable oil 1 yellow onion, finely diced 8 ounces cheddar cheese, grated 1 (12-ounce) bag frozen corn, thawed 2 pounds crawfish tail meat, finely chopped 1 (4-ounce) can diced jalapenos Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed. Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm |
01-19-2016, 02:28 PM | #2 |
Statistical Error
Join Date: Mar 2006
Location: Homeless
Posts: 43,608
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That sounds good. We have small crawdads in the creek around here. Probably not the same though and it would take a huge number of them to make a pound of tail meat, let alone two.
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01-19-2016, 03:00 PM | #3 |
slug
Join Date: Feb 2010
Location: Out by the lake in central Texas
Posts: 18,271
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01-19-2016, 06:55 PM | #4 |
Moderator
Join Date: Jul 2006
Location: E-Da-How
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