Name: Crawfish Cornbread
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Yellow cornmeal - 1 cup; Baking soda - 1 teaspoon; Salt - 1 teaspoon; Eggs - 2; Onion, chopped - 1; Green bell pepper, chopped - 1; Diced pimentos, drained - 1 (4 ounce) jar; Vegetable oil - ⅓ cup; Shredded Cheddar cheese - 1 cup; Cream-style corn - 1 (15 ounce) can; Chopped jalapeno pepper - ⅓ cup; Peeled crawfish tails - 1 pound; Seasoned salt, or to taste - 1 pinch; Cayenne pepper, or to taste - 1 pinch; Garlic powder, or to taste - 1 pinch

Ingredients for - Crawfish Cornbread

1. Yellow cornmeal 1 cup

2. Baking soda 1 teaspoon

3. Salt 1 teaspoon

4. Eggs 2

5. Onion, chopped 1

6. Green bell pepper, chopped 1

7. Diced pimentos, drained 1 (4 ounce) jar

8. Vegetable oil ⅓ cup

9. Shredded Cheddar cheese 1 cup

10. Cream-style corn 1 (15 ounce) can

11. Chopped jalapeno pepper ⅓ cup

12. Peeled crawfish tails 1 pound

13. Seasoned salt, or to taste 1 pinch

14. Cayenne pepper, or to taste 1 pinch

15. Garlic powder, or to taste 1 pinch

How to cook deliciously - Crawfish Cornbread

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

2 . Stage

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.

3 . Stage

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.