Jiffy Crawfish Cornbread Recipe Rotel

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CRAWFISH CORNBREAD! APPETIZER!



Crawfish Cornbread! Appetizer! image

Make and share this Crawfish Cornbread! Appetizer! recipe from Food.com.

Provided by Koechin Chef

Categories     < 60 Mins

Time 55m

Yield 20 serving(s)

Number Of Ingredients 8

1 (8 1/2 ounce) box Jiffy corn muffin mix
1/2 cup butter, melted
3 large eggs, beaten
1 cup colby cheese or 1 cup monterey jack cheese, grated
1 cup chopped yellow onion
1 cup green onion, sliced, tops included
1 (10 ounce) can Rotel Tomatoes, drained
1 (12 ounce) package crawfish, thawed and drained

Steps:

  • Combine all ingredients and mix well.
  • Put in greased 9x11 baking dish.
  • Bake at 350°F for 40-45 minute.
  • Serve hot or cold cut into small squares.

Nutrition Facts : Calories 145.8, Fat 8.8, SaturatedFat 4.7, Cholesterol 69, Sodium 258.4, Carbohydrate 10.2, Fiber 1.1, Sugar 3, Protein 6.4

CRAWFISH CORNBREAD



Crawfish Cornbread image

A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.

Provided by JERKIE3

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 15

1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 onion, chopped
1 green bell pepper, chopped
1 (4 ounce) jar diced pimentos, drained
⅓ cup vegetable oil
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
⅓ cup chopped jalapeno pepper
1 pound peeled crawfish tails
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste

Steps:

  • 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 Facts : Calories 209.4 calories, Carbohydrate 18.6 g, Cholesterol 81.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 533.8 mg, Sugar 2.6 g

CHEESY SPICY CORNBREAD!



Cheesy Spicy Cornbread! image

This is a yummy, easy, savory recipe for cornbread! It's also really good with a can of drained corn, but I have to omit for DH's sake. I like to add a bit of salt because the jiffy mix is a little sweet. I also add 2 tablespoons of flour since I live at high altitude. I've made this different ways, using red onions or green onions, both ways were delish...go with what you like best! Note: If mixture is too dry, just add a splash of milk to moisten. Recipe updated to include milk.

Provided by KPD123

Categories     Breads

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (8 1/2 ounce) box Jiffy cornbread mix
1 egg
1/4 cup butter, melted
1/3 cup milk
1 (10 ounce) can rotel, drained well (i squeeze out in paper towel)
1 cup cheddar cheese, shredded
1/4 cup onions (optional) or 1/4 cup green onion, finely diced (optional)

Steps:

  • Combine all ingredients. Mix well.
  • Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins).
  • Bake 375 degress 15-20 minutes or until cornbread is golden brown.

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