“A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.” - by JERKIE3
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 209 cal
- 10%
- Fat
- 10.8 g
- 17%
- Carbs
- 18.6 g
- 6%
Based on a 2,000 calorie diet
Share It
Reviews (7)
Rate This Recipe
"I must admit, I was afraid of this recipe. Have you ever seen a crawfish? I'm a Southerner and had never eaten it, but this recipe intrigued me. The texture is a blend between a cornbread and a cas..." See moreserole, so the name is a bit misleading but...........I really liked it! If I make it again, I would add some more seasoning, maybe some minced garlic and Old Bay. It definitely reminded me of something you would find at a Southern family reunion--comforting and somewhat mysterious ; )."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
