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Mardi Gras Crawfish Cornbread

Mardi Gras Cornbread
Festive and delicous
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon of creole seasoning
6 eggs
2/3 cup vegetable oil
1 small purple onion, finely diced
8 ounces sharp cheddar cheese, grated
1 (12 ounce) bag frozen corn kernels, thawed
2 pounds Louisiana crawfish tail meat, roughly chopped
1 (4 ounce) can diced jalapenos
¼ cup chopped, fresh parsley

Preheat oven to 350 degrees Fahrenheit. Grease a 9 X 13 inch baking dish. Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and the oil and mix thoroughly. Add the onion, cheese, corn, crawfish, jalapenos, and parsley and stir until everything is completely mixed together and evenly distributed. Spread the cornbread mixture into the prepared pan, smoothing out the surface.

Bake for 45-50 minutes until golden brown and firm and a tester comes out clean. Let rest for about 10 minutes before cutting into squares and serving warm.

Serves 8-10

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Last Updated: 9/23/2015 8:02:45 AM

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