Crawfish Cornbread Delight

 

  • 1 pound of crawfish

  • 1 box 8-1/2-ounce Jiffy Corn Muffin Mix

  • 1/2 cup Jiffy Biscuit Mix

  • 1 can whole kernel drained

  • 2 jalapeno peppers

  • 2 eggs

  • 1/4 cup milk

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon salt

  • 1 cup grated cheddar cheese

  • 1 medium yellow onion, diced

  • 1 medium bell pepper, diced

  • 2 celery stalks, diced

  • 2 pods of garlic, diced

  • 1 cup of parsley and onion tops

Special cooking utensils: 3 quart mixing bowl, 9 x 12 inch pan. Preheat oven: 375F.

Grease pan lightly. Mix milk, eggs, muffin mix an biscuit mix together well. Add drained corn to batter. Chop up onion, bell pepper, celery, jalapeno peppers and garlic. Add these diced ingredients to batter. Season crawfish with salt and pepper, mixing well into batter. Add grated cheese into batter. Spread mixed ingredients into 9 x 12 inch pan. Mix the 1 cup of parsley and onion tops into batter before spreading into pan. Bake for 45-55 minutes at 375F. Take out of oven – can be eaten hot or cold. Crawfish may be substituted with shrimp, crab meat or fish. Serving instructions: Cut into squares and serve as a slice of cornbread.

Serves: 12

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