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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,


    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


    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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