Popular Crawfish Cornbread
Cooking is my passion and I hope it will become yours too! Valcooks Popular Crawfish Cornbread is truly Plum Bodacious!
Here on the Valcooks Kitchen channel, we infuse a little Creole soul to delicious meals from around the globe in quick and easy 1-2 minute videos. Together, we will create tantalizing, delicious, and as my dad used say, PLUM BODACIOUS meals. You don’t want to miss a thing, so be sure to:
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???? ABOUT VALCOOKS ????
Hi, I'm Valerie, a Southern girl with a global palate and enjoy traveling the world searching for new spices and adapting them to my Southern culinary style.
Originally a Southern girl from Florida, but currently call the Chicago suburbs home. I enjoy sharing my plum bodacious cooking with family and friends.
My method of cooking is using organic ingredients and fresh herbs to provide healthy, tasty cuisines. I'm also known for adding a little fire water to intensify the flavor!
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Holly Clegg's Trim & Terrific Kitchen: Crawfish Cornbread Muffins
In this edition of Holly Clegg's Trim & Terrific Kitchen, Holly Clegg and This Week in Louisiana Agriculture's A.J. Sabine make cornbread muffins using those delicious Louisiana crawfish.
Crawfish Cornbread
This recipe is one you can make anytime, provided that you can find fresh or frozen crawfish tails. I have NOT tried this recipe with shrimp or any other shellfish.
Ingredients
1 lb crawfish tails
2 cups cheddar cheese
1 stick melted butter
1 tsp salt (if you're using unsalted butter--recommended)
1 tsp baking soda
1 tsp creole seasoning (Tony Chachere or your preference)
1 15oz can cream corn
1/2 cup onion
1/2 cup green onion
1/2 cup bell pepper
1 pk cornbread mix (Jiffy, if you like it)
3 eggs
2-3 tsp OR 1-2 diced jalapeño (optional)
Mix and pour into an 8x8 or 9x12 baking dish. Bake on 350º (325 if your oven runs hot) for 40 minutes. Check after 35 mins. Let cool for 15-20 mins before cutting.