Mi Mis Crawfish Cornbread Recipes

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CRAWFISH CORNBREAD



Crawfish Cornbread image

Provided by Christin Mahrlig

Categories     Bread

Time 55m

Number Of Ingredients 16

1/4 cup butter
1 cup diced yellow or sweet onion
1/2 cup chopped red bell pepper
1/4 cup chopped green onion
2 jalapenos, (chopped)
1/2 teaspoon Creole seasoning
1 pound frozen crawfish tails, (thawed)
2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups shredded cheddar cheese
1 (15-ounce) can cream-style corn
1 cup milk
1/2 cup Vegetable oil
3 large eggs, (lightly beaten)

Steps:

  • Preheat oven to 400 degrees.
  • Place the butter in a large nonstick pan and heat over medium-high heat. When melted, add onion and bell pepper. Cook 3 minutes and then add green onion and jalapeno. Cook another few minutes or until onions and peppers are soft.
  • Drain any liquid from crawfish and add to pan along with creole seasoning. Remove from heat and set aside.
  • In a large bowl, whisk together cornmeal, baking powder, salt, and baking soda.
  • Add cheddar cheese, canned corn, milk, oil, and eggs. Add onion/crawfish mixture. Stir to mix well.
  • Transfer mixture to a greased 10-inch cast iron skillet. Bake for 35 to 45 minutes, or until golden on top and set in the middle.

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

CRAWFISH CORNBREAD



Crawfish Cornbread image

This recipe was in our local paper during the holidays. I haven't tried it yet but plan to soon. I have had a commercially made version of this and it was fairly good but I think homemade anything is much better! Hope you'll give it a try and let me know how you like it. Edited: I finally made this and it is a wonderful recipe. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Also, 1/2 tsp cajun seasoning could be added for an extra kick.

Provided by Lunchmeat

Categories     One Dish Meal

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 14

2 cups yellow cornmeal
3 eggs, slightly beaten
1 (14 ounce) can cream-style corn
1 1/2 cups grated cheddar cheese
3 teaspoons baking powder
1/2-1 teaspoon salt
2 jalapeno peppers, seeded and chopped fine
1/2 cup bell pepper, chopped fine
1/2 teaspoon baking soda
1 onion, chopped fine
1/2 cup cooking oil
3/4 cup chopped green onion
1 cup milk
1 lb cleaned crawfish tail

Steps:

  • Saute onions and bell pepper in a little butter, cooking until onions are transparent.
  • Add jalapeno pepper and set aside.
  • Mix all other ingredients, except for crawfish.
  • Add onions and peppers, then crawfish.
  • Pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.

Nutrition Facts : Calories 401.2, Fat 22.6, SaturatedFat 6.9, Cholesterol 139.5, Sodium 642.7, Carbohydrate 33.2, Fiber 3.2, Sugar 2.8, Protein 18.5

CRAWFISH CORNBREAD RECIPE - (5/5)



Crawfish Cornbread Recipe - (5/5) image

Provided by angelahon

Number Of Ingredients 8

6 EGGS
2 MED CHOPPED ONIONS
2 BOXES JIFFY CORNBREAD MIX
2 15 OZ CANS CREAM STYLE CORN
2 POUNDS CRAWFISH TAILS *
1/2 CUP SEEDED AND CHOPPED JALAPENO PEPPERS
16 OZ GRATED CHEDDAR CHEESE
2/3 CUP OIL

Steps:

  • BEAT EGGS, ADD CHOPPED ONIONS AND JALAPENO PEPPERS ADD CHEESE, OIL, CRAWFISH, AND CREAM CORN- MIX WELL ADD JIFFY CORNBREAD MIX- MIX WELL PUT MIXTURE INTO A 12 X 14 PAN (SPRAY WITH PAM) AND BAKE @ 375 FOR 55 MINUTES OR UNTIL GOLDEN BROWN * IF USING PACKAGED COOKED CRAWFISH, I USUALLY BOIL A COUPLE OF MINUTES WITH SALT AND CRAB BOIL SEASONING.

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