Description
A yummy Cajun twist on Mexican cornbread. Everyone can’t quit talking about this recipe. It’s sure to become a favorite.
Ingredients
- 1 cup yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (4 ounce) jar diced pimentos, drained
- ⅓ cup vegetable oil
- 1 cup shredded Cheddar cheese
- 1 (15 ounce) can cream-style corn
- ⅓ cup chopped jalapeno pepper
- 1 pound peeled crawfish tails
- 1 pinch seasoned salt, or to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch garlic powder, or to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Stir together cornmeal
- baking soda
- and salt in a large bowl. In another bowl
- beat together the eggs
- onion
- green pepper
- pimentos
- vegetable oil
- Cheddar cheese
- cream-style corn
- jalapeno pepper
- crawfish tails
- seasoned salt
- cayenne pepper
- and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture
- and stir together. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the cornbread is lightly golden brown
- and a toothpick inserted into the center comes out clean
- about 55 minutes. Allow to rest for about 10 minutes before serving.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 20 mins
Servings: 12