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Print this Recipe    Crawfish Cornbread

Crawfish Cornbread

2 cups yellow cornmeal
1 tsp salt
1 tsp baking soda
1 Tbsp baking powder
6 eggs
1/2 cup sliced jalapeno peppers
1/2 cup chopped bell pepper
2 medium onions chopped
16 oz. grated cheddar cheese
2/3 cup oil
2 large cans cream style corn
2 lbs. crawfish tails

In a large bowl combine dry ingredients. In a medium bowl, beat
eggs thoroughly. Add other ingredients to eggs. Add egg mixture to
cornmeal mixture and mix well. Bake in a 12 x 14 inch well greased
pan for 55 minutes at 375 or until golden brown.

May substitute egg beaters and fat free cheese. You may half this
recipe and bake in 9 x 13 inch pan, adjust cooking time to 30
minutes. Good served at room temperature.

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