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Wednesday, November 16, 2016

Crawfish Cornbread

4 eggs
4 cup yellow corn meal
6 tsp baking powder
2 tsp salt
4 cup cream style corn
2 cup milk
8 tbsp melted butter or margarine
4 tsp sugar
½ pound cheddar cheese shredded or cut in small pieces
1 pound crawfish

Mix all ingredients. Bake at 375 degrees for about 1 hour. Serve as appetizer, plain or topped with crawfish etouffee; or serve as an entree topped with fresh grilled trout, snapper or mahi-mahi.

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