Every year I get people calling me for my Crawfish Cornbread recipe. Over the years I have tweaked this to become what it is today. I would challenge anyone to find one that is easier to make and taste as good as this one.
So, please enjoy and let me know how yours turned out.
Danny's Crawfish Cornbread
1 stick salted butter
½ cup white onions chopped
2 Jalapeños chopped, (opt) remove seeds (I Never do)
1 bunch of green onions chopped, I cut off most of the white part of the onion.
¼ tsp. salt, (opt)
1 lb. crawfish tails (Fresh or Frozen)
1 6oz can white crab meat; Like the Bumble Bee tuna can (When I can, I buy fresh lumped crab meat)
2 boxes Jiffy corn muffin mix
2 cups Sharp cheddar cheese
1 tbsp crawfish/crab boil (liquid)
2/3 cup of whole milk
3 eggs
Sauté all of the veggies in the butter. Mix the rest of the ingredients in a large mixing bowl. Do not follow the instruction on Jiffy box. Combine all ingredients in the large mixing bowl, mix well and pour into baking pan.
Use a 9”X13” pan.
Bake @ 350 for 45min
When taken out of the oven, I like to get a toothpick and punch holes all over the top. Then get a half stick of butter and rub it on the hot cornbread until gone.
This is by far the best cornbread I have ever had... Let me know what you think.
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