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

Posted by

Hey Peeps! I'm Kacie, a 30 something year old dreamer with a love of all things. I'm a shy and very quiet girl from Louisiana. I grew up on a farm in the middle of watermelon fields and dirt roads. However, it was in the middle of those roads where my journey began as a child. I would like to think that I can always return to where I’m from when life is overwhelming. I enjoy baking, gardening, eating, photography, & all things country-related. I’m also a cradle Catholic who enjoys learning more about Catholicism. God has put my Faith to the test on several different occasions throughout my life. I’m a caregiver to my mother and this is where starting a blog began.

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