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    Crawfish Cornbread


    Source of Recipe


    Aunt Saunny

    2 eggs
    10 oz. cornmeal
    11 oz. flour
    1 oz. baking powder
    1 teaspoon of Creole seasoning (recipe below)
    18 oz. milk
    6 oz. melted butter
    1 oz. corn syrup
    1 lb. Crawfish tail meat

    Method for Cornbread:
    Mix the eggs, cornmeal, baking powder, Creole seasoning, milk, butter,
    corn syrup and crawfish tails in a large bowl. Pour into a baking dish
    or iron skillet and bake at 375˚ for about 40 minutes.

    Place a ½ a stick of butter on top, allow to melt for the golden
    color.


    Ingredients for Creole Seasoning Mix:
    1 lb. salt
    4 oz. dry, minced or chopped garlic
    4 oz. ground black pepper
    2 oz. cayenne pepper
    3 oz. dry, minced or chopped onion
    5 oz. paprika
    1 ½ oz. thyme
    4 oz. oregano

    Mix all ingredients and store in an air-tight container.

 

 

 

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