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Crawfish Cornbread

by on October 3, 2009 in Casseroles, Main Courses October 3, 2009 CasserolesMain Courses
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This is really more of a casserole, and boy is it delicious!

Ingredients

  • 2 cups Cornmeal
  • 1 Tablespoon Salt
  • 1 teaspoon Baking Soda
  • 6 whole Eggs
  • 2 whole Medium Onions, Chopped
  • ½ cups Chopped Jalapenos
  • 16 ounces, weight Grated Cheddar Cheese
  • ⅔ cups Oil
  • 32 ounces, weight (2 - 16 Oz) Cans Cream Style Corn
  • 2 pounds Crawfish Tails

Preparation

In a large bowl, combine cornmeal, salt, and baking soda. In a medium bowl, beat eggs, then add onions, jalapenos, cheese, oil, corn, and crawfish to the eggs.

Combine egg mixture with cornmeal mixture and mix it all together.

Pour into a greased 12×14 baking dish and bake at 375F for 55 minutes or until the edges are golden brown.

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juststephanie on 6.2.2010

Fantastic!!! I made this last night for my son’s high school graduation and everyone loved it!!! Thanks so much for sharing.

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