| Crawfish Cornbread
2 cups of cornmeal
1 tablespoon of salt
1 teaspoon of baking powder
6 eggs
2 medium onions
1/2 cup of sliced jalapeno peppers
16 ounces of Cheddar cheese
2/3 cup of oil
2 cans cream of corn
2 pounds of crawfish tails |
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In a bowl, combine cornmeal, salt and soda. In medium bowl, beat eggs, chop onions, and jalapeno peppers. Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well. Pour into greased 12x14 inch baking dish. Bake at 375ºF. for 55 minutes or until golden brown. |
