Are you looking for a delicious, yet colorful Christmas bread to accompany your next meal?
Here I present Crawfish Cornbread, which is filled with red and green peppers, corn, cheese and onions….and of course, crawfish!
You could definitely substitute another cooked meat of your choice, but I love the red of the crawfish for Christmas.
You could make individual corn pones or cook in a large cast iron skillet like I did above.
You will need 1 cup of self-rising corn meal mix, 1 cup of milk, 2 eggs….
1/2 cup oil, 1/2 pound of crawfish tails, and 1 cup of cream-style corn….
1 chopped bell pepper, 1 cup chopped red bell pepper, 1 cup chopped onion, 1/2 pound grated cheddar, 1/2 teaspoon salt and 1/2 teaspoon red pepper flakes…
Mix everything but the crawfish. Then fold in the crawfish. Pour into a greased skillet and bake at 350 degrees until cooked all the way through. (I found that the cooking time depended on the size of the cooking vessel.)
Serve with butter or dip into your favorite soup or chili…YUM!
Recipe:
1 cup self-rising cornmeal
1 cup of milk
1/2 cup of vegetable oil
1 cup cream-style corn
2 eggs
1 bell pepper, chopped
1 cup chopped red bell pepper
1 cup chopped onion
1/2 pound grated cheddar cheese
1/2 teaspoon salt
1/2 red pepper flakes
1/2 pound crawfish tails, rinsed
Preheat oven to 350 degrees. Mix all ingredients except crawfish. Fold in crawfish. Pour into a greased cast iron skillet or baking dish of your choice. Bake until cooked through.
Bon appetit!
Toodle-oo,
Melanie
