Chameleon Girls

Wednesday, May 15, 2013

Cast Iron Crawfish Cornbread

2 eggs

1/3 cup oil

1 can cream-style corn

1 cup grated cheddar cheese

1 box Jiffy Cornbread mix

1 lb crawfish, drained

1 sm onion, chopped

1 sm bell pepper, chopped

1 stick butter + 1/4 stick

(optional to taste)

jalapeno pepper

liquid crab boil

1 teaspoon Cajun seasoning

Preheat oven to 350 degrees.

Place skillet with 1/4 stick butter into oven

to melt butter.

Saute onion and bell pepper in stick of butter.

Beat together eggs and oil.

Add corn, cheese and cornbread mix to eggs and mix.

Add seasoning of choice (we like the Cajun seasoning)

Stir in crawfish.

Pour into preheated buttery cast iron skillet and bake

until brown 45 - 60 minutes.

Or bake in a 9x13 pan sprayed with non-stick spray.

Look at the big bites of crawfish.

YUM!

**Hey Y'all!**
We are so excited that our
Cast Iron Crawfish Cornbread
is being shared,
but we saw a few of you had questions
and comments.
Here are our answers.

When do you put in crab boil n how much?
We do not use the crab boil instead we use
Cajun seasoning to taste.
Remember if you are using boiled crawfish
the crab boil could be over powering.

Add a can of cream of mushroom and it makes it a bit more moist
You could add cream of mushroom soup,
but this dish is very moist and
could become soggy if too much liquid is used.

How to Season A Cast Iron Skillet

“Somewhere lives a bad Cajun cook, just as somewhere must live one last ivory-billed woodpecker. For me, I don't expect ever to encounter either one.”
William Least Heat Moon
(William Trogdon)
‘Blue Highways’

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