Crawfish Corn Bread

14 ingredients
4 steps

Ingredients

  • 1 medium onion, finely chopped
  • 1/2 cup finely chopped green pepper
  • 1/2 cup canola oil, divided
  • 1 to 2 medium jalapeno peppers, minced
  • 2 cups cornmeal
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1 cup whole milk
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups shredded cheddar cheese
  • 3/4 cup sliced green onions
  • 1 cup crawfish tail meat, cooked

Directions

  1. 1
    In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside.
  2. 2
    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
  3. 3
    .
  4. 4
    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.

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