Crayfish Cornbread

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Seafood in cornbread... who would have thought it'd be this good!

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Ingredients

  • 1 lb. fresh shrimp, peeled and de-veined
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 green onions, chopped
  • salt and pepper to taste
  • 1 (12 oz.) package dry corn bread mix
  • 1 (14.5 oz.) can diced tomatoes
  • 1 egg
  • 2 Tbs. butter, melted
  • 2 Tbs. shredded cheddar cheese

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Directions

Preheat oven to 400 degrees. Sauté crawfish, onions, bell peppers, green onions, salt, and pepper together until crawfish are cooked, approximately 5 minutes. Mix together cornbread mix, tomatoes and egg. Pour cornbread mixture and crawfish mixture into a 9x13-inch baking pan. Bake for 25 minutes. Glaze top of cornbread with butter and sprinkle with cheese. Change the oven's temperature to broil and place the cornbread back in the oven until the cheese has melted, approximately 2 minutes.

Makes 8 servings. 


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