Kathy's Kitchen Crawfish Cornbread

People who know me well know this probably wouldn’t be in my kitchen, but my friend, author Mary Lou Cheatham, had this recipe on her blog recently as something different for a holiday meal.

 

Crawfish Cornbread

 

Ingredients

1 pound crawfish with fat, or sausage if you desire      

2 cups cheddar cheese, grated

1 box Jiffy® Cornbread Mix

3 eggs

1 stick butter (unsalted)

1 can cream style corn

1 teaspoon Tony Chachere’s®

1 teaspoon red pepper

2 jalapeños, seeded and chopped

1 teaspoon baking soda

½ cup red bell pepper, chopped

½ cup onion, chopped

1 bunch green onions, chopped

 

Preparation

·      Sauté onions and peppers in butter until tender. Add crawfish to vegetables and cook for 5 minutes. Set aside.

·      Mix together cheese, cornbread mix, eggs, corn, seasoning, jalapeños, and baking soda. Add crawfish and vegetables to mixture. Pour into greased 9” x 13 " pan or cast iron skillet and bake at 350 degrees for 45 minutes or until toothpick comes out clean when inserted into middle.

                                                                                                           Cathy George

 

About Crawfish Cornbread

Crawfish Cornbread is indescribably delicious. Each bite is memorable.

 

The delicate blending of flavors and textures is indeed masterful. The spices deliciously complement the unique flavor of the crawfish tails. The delicate lacing of herbs, green onions, red bell peppers, and jalapeño peppers is masterful.

The moist texture of the cornbread mixed with the smoothing texture of the sharp cheddar cheese, catapults this truly extraordinary dish into a category all its own. Each bite renders itself memorable, as it bathes the diner's mouth with textures and flavors uniquely broad, delicate, and delicious.

Notes written by a friend who is an expert consumer of delicious food

 

This sounded so delicious. I wrote to Mary:

I suggested to Murray that we make this, minus the crawfish. Sorry.:)

 

Mary was generous enough to send me this recipe:

 

Paula’s Mexican Cornbread 

1 cup self-rising cornmeal mix 

1 can whole kernel corn, drained 

3-4 Jalapeño peppers 

1 large onion diced 

Approximately 1 cup milk 

1 pound mild cheddar cheese 

1-2 pounds ground beef (Variation: substitute sausage for ground beef.) 

 1 can Ro*tel® tomatoes 

 

Brown ground meat in skillet. Drain well. Add Ro*tel® tomatoes. Cook until all liquid evaporates. A little garlic powder adds flavor to this meat mixture. Mix meal, corn, onion, peppers, half the cheese, and milk until batter is easily stirred. Use enough milk to give the mix the consistency of thick cake batter. Pour half the batter into greased 9 X 13” pan. Spread meat mixture over batter, cover with remaining batter, and cover with the remaining cheese. Bake at 350° for 1 hour or until you smell it

 

I was ready to make this, but Murray beat me when he found a similar recipe for the crockpot. He cooked it on low for 5 hours and served it with salsa, sour cream and shredded cheese. I’ll have to be quicker next time. So yummy.