Saturday, April 11, 2015

Crawfish Cornbread

2 eggs
10 oz. cornmeal
11 oz. flour
1 oz. baking powder
1 tsp. Creole seasoning (recipe below)
18 oz. milk
6 oz. melted butter
1 oz. corn syrup
1 lb. crawfish tail meat
Creole Seasoning Mix:
1 lb. salt
4 oz. each dry, minced or chopped garlic; ground black pepper
2 oz. cayenne pepper
3 oz. dry, minced or chopped onion
5 oz. paprika
1-1/2 oz. thyme
4 oz. oregano
      Heat oven to 375ºF (190ºC).  Mix eggs, cornmeal, baking powder, Creole seasoning, milk, butter, corn syrup, crawfish tails in a large bowl.  Pour into a baking dish or iron skillet.  Bake about 40 minutes.  Place 1/2 stick butter on top; allow to melt for golden color.  Seasoning Mix:  Mix all ingredients and store in an airtight container. 

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