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  • Making it with Mom: Crawfish Cornbread – Happy Easter 2017

    Happy belated Easter! This Easter we gathered outside amongst the sun and sat down to a fresh mess of crawdads!! In the south that is just what you do on Easter Sunday. Right? Right! I must admit, I have a love/hate relationship with crawfish. I love to eat them. But I seem to NEVER get full on the little mud bugs! Plus, they are kind-of disgusting to peel apart. Sometimes you just need to satisfy that crawfish craving for something more fulfilling. I few little crawfish tails on their own, isn’t going to do the trick for me. Check out this awesome crawfish cornbread recipe below.

    Thanks for reading and happy peeling,

    Kacie

    Ingredients
    1 pound precooked crawfish tails
    1 pound grated cheese
    3 seeded and chopped jalapeno peppers
    1 large chopped onion
    1 large can cream style can
    1 stick butter (8 tbsp)
    1 tbsp vegetable oil
    3 eggs
    1 tsp Creole Seasonings
    1 tsp baking soda
    2 packages cornbread mix

    Directions

    Step 1
    Preheat oven to 350 degrees.

    Step 2
    Pour vegetable oil in a 10 inch cast iron skillet and place in oven to heat eight minutes. Mix all ingredients in a large bowl.

    Step 3
    Pour cornbread mixture into hot skillet and bake for 45 minutes

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