Crawfish Cornbread

A friend from Louisiana (though she lives in Texas now) sent me a recipe the other day for Crawfish Cornbread. I love anything crawfish. Vince will eat them boiled or in a bisque but other than that, he’s not so much a fan of crawfish. I figured if I wanted to make this, I’d better do it before he arrives so I made it yesterday.

I loved it but that didn’t surprise me. When Jeremy was over last night, I had just had my dinner and was fixing to put the leftover cornbread away. I asked him if they liked crawfish. He said he’d only had them once so I explained that he might not like this dish but to take it home and try it and I sent some home with him. I fully expected them not to like it but I got this text from Angie this morning.

I was surprised they liked it so I sent her the recipe and I think she may be planning to make it. She did ask if the crawfish need to be cooked first. They are cooked but on the bag, it says they need to be heated to a certain temp (I forgot what it is) before eating.

One more thing . . look for Louisiana crawfish – grown/raised in Louisiana and processed in Louisiana. Some come from other places!! The ones at our Walmart are raised and processed in Louisiana.

Crawfish Cornbread:

1 box Jify Corn Muffin Mix (do not make according to the directions on the box)
3 eggs
1 stick of butter
1 cup chopped white onion
1 cup chopped green onion
1 can Rotel tomatoes drained (I used mild)
1-1/2 cups grated cheese of your choice
1 package crawfish tails (the recipe says 16 oz. but my package was 12 oz.)

Melt butter in a skillet, add chopped white onions and saute til clear.

The recipe called for chopping the crawfish tails but I didn’t.

Dump everything in a bowl, stir til well mixed and pour into a greased 9 x 13 baking dish. Bake at 350 or 45 – 50 minutes.

One last step: Pick up the phone and call Judy to come over and eat with you! 🙂