Kathy's Crawfish Cornbread

 Crawfish Cornbread

Ingredients:

1 lb crawfish tails

2 cups yellow cornmeal

3 eggs

1 15 oz can cream style corn

1 1/2 cup cheddar cheese, grated

3/4 cup onion tops or chives

2 jalapeno peppers, finely chopped

1 onion, finely chopped

1/2 cup bell peppers, finely chopped

1/2 tsp baking soda

1 tsp salt

1/2 cup oil

3 tsp baking powder

1 cup milk

Directions:

Sauté onions and bell pepper in a small amount of butter until the onions are transparent. Add jalapeno peppers and set aside.

Mix together all other ingredients, except crawfish. Add in cooked onions and peppers, then stir in crawfish.

Pour into a lightly greased 13x9 inch pan and bake in a 400F oven for 35 to 40 minutes.

From the recipe collection of 33 years Executive Chef Richard von Eye, retired.