Cajun Crawfish Cornbread

By Yankee Magazine

Apr 16 2007


2 lbs. crawfish tails
1 lb. cheddar cheese, grated
6 eggs
2 medium onions
2 (16 oz.) cans cream-style corn
2 cups cornmeal
2/3 cup olive oil
1/2 cup jalapeño peppers, sliced
1 Tbsp. salt
1 tsp. baking soda


In a large mixing bowl, combine cornmeal, salt and baking soda. In a medium bowl, beat eggs thoroughly. Chop onions and jalapeño peppers. Add grated cheese add to beaten eggs, onions, jalapeño peppers, cheese, oil, corn, and Crawfish Tails. Combine this mixture with cornmeal mix and mix together well. Pour into a greased 12″ x 14″ baking dish. Bake in a 375 degree oven