Momentum - Business to Business Online Magazine MOMENTUM Feb_Mar 2019 | Page 10

COOKING CORNER
A Recipe
FROM JANE MCFADDIN
Crawfish Season. Try this
CRAWFISH CORNBREAD
1 cup yellow cornmeal INSTRUCTIONS
1 t baking soda Preheat oven to 375 degrees.
1 t salt Grease a 9x13 baking dish.
2 eggs Stir together cornmeal, baking soda and salt in
a large bowl. In another bowl, beat together
the eggs, onion, green pepper, pimentos,
vegetable oil, cheddar cheese, corn, jalapeno,
crawfish tails and seasonings until well
combined. Pour the crawfish mixture into the
cornmeal mixture and stir together. Pour into
the prepared baking dish.
1 onion, chopped
1 green bell pepper, chopped
1 (4 oz.) jar diced pimentos, drained
1/3 cup vegetable oil
1 cup shredded cheddar cheese
1 (15 oz) can cream style corn
1 chopped jalapeno pepper, seeded
1 pound peeled crawfish tails
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste
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MOMENTUM
Bake until the cornbread is lightly golden
brown and a toothpick inserted into the center
comes out clean, about 55 minutes. Allow to
rest 10 minutes before serving.
A great side. Try it. I found this recipe
at Allrecipes.com