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Crawfish cornbread




Source of Recipe


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List of Ingredients








1 stick butter

½ cup diced onions

½ cup diced green bell pepper

½ cup diced red bell pepper

2 jalapenos, seeded and minced

¼ pound crawfish tails, finely chopped

3 cups cornmeal

2 ¼ cups all-purpose flour

1 ½ cups sugar

1 ½ teaspoons baking powder

3 teaspoons baking soda

2 ¼ teaspoons salt

4 eggs

1 ½ cups milk

½ cup melted butter

½ cup vegetable oil

Heat one stick butter and saute vegetables until soft; stir in chopped crawfish tails and set aside. Combine cornmeal, flour, sugar, baking powder, soda and salt, whisking to mix thoroughly. Combine beaten eggs, milk, melted butter and vegetable oil. Make a well in the dry ingredients; pour in the wet ingredients and stir just until blended. Gently stir in the vegetable/crawfish mixture. Spoon into greased muffin tins and bake at 400 degrees until done, 18 to 25 minutes.


Recipe