Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cajun Crawfish Cornbread
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- #38590
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups cornmeal
1 tablespoon salt
1 teaspoon baking powder
6 eggs
2 medium onions, chopped
1/2 cup jalapeno pepper, chopped
16 ounces cheddar cheese, grated
2/3 cup oil
2 cans (16 ounce size) creamed corn
2 pounds peeled crawfish tails
directions
In a large mixing bowl, combine cornmeal, salt and soda.
In a medium bowl beat eggs thoroughly. Add onions, jalapeno peppers, cheese, oil, corn and crawfish tails to beaten eggs. Combine this mixture with the cornmeal mixture and mix well.
Pour into greased 12x14-inch baking dish. Bake at 375 degrees F for 55 minutes or until golden brown.
added by
Topsouthern
nutrition data
Nutritional data has not been calculated yet.
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