Mi Mis Crawfish Cornbread Recipes

CRAWFISH CORN BREAD

Steps:

• In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.

CRAWFISH CORNBREAD RECIPE - (4.3/5)

Steps:

• Generously grease a 10x10 (or equivalent) baking dish or cast iron skillet. Prep the onion, bell pepper, green onions and jalapenos (keep the green onions and jalapenos separate from the chopped onion and bell pepper). If crawfish are large, cut them in half then rinse them and drain in a colander. Drain the corn. Set everything aside. In a mixing bowl, whisk together the cornmeal, baking powder, baking soda, and 1/4 teaspoon salt. Set aside. Preheat the oven to 350 F. Melt the butter in a medium skillet over medium heat; add the onion, bell pepper, and a little salt and black pepper and saute just until onions are beginning to turn translucent, stirring frequently so they don't brown. Remove from heat (don't turn off the burner) and stir in green onions and jalapenos. Add the drained crawfish and sprinkle top with the creole seasoning and garlic salt; return to heat for 3-4 minutes just to warm it through, stirring frequently. Remove from heat and set aside. Meanwhile, whisk the lightly beaten eggs, oil, and milk into the cornmeal mixture. Fold in the cheese and drained corn. Stir in the crawfish mixture just until combined. Pour into the prepared baking dish. Bake for 40-45 minutes, or until center tests done with a wooden toothpick and top is browned. Let rest for about 10 minutes before cutting into squares or wedges to serve.

CRAWFISH CORNBREAD

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.

MI-MI'S CRAWFISH CORNBREAD

Steps:

• 1. Sauté the vegetables in the butter for about 3 minutes. Add the crawfish tails (cut them in half before adding) and the cream cheese and heat through for 2 more minutes. Let set off heat while preparing the corn bread mix.
• 2. Heat oven to 375. Put the 2 tablespoon of cooking oil in the skillets and place in the oven while it is heating. (This will fit in 10' and 5' skillets). A 9x13 pan will accommodate it as well, I use the skillets because we like the crunchy cornbread bottom! =)
• 3. Stir together the cornbread mix and the rest of the ingredients in a large bowl, just until mixed. Fold in the sautéed vegetables and crawfish just until blended.
• 4. Carefully remove your skillets or casserole dish to the stovetop and carefully pour the mixture into it. Place in oven and cook until done. Done is inserting a fork or knife into the middle and it comes out almost dry. DO NOT overcook. This tends to cook a little more after taking out, while resting. Enjoy...

CRAWFISH CORNBREAD

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.

CRAWFISH CORNBREAD RECIPE - (5/5)

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.

CRAWFISH CORNBREAD

Steps:

• 1. Preheat oven to 375. Grease a 9x13 baking dish.
• 2. 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. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 min. Wait approximately 10 min. before serving.