Cajun Crawfish Cornbread




2 cups cornmeal
1 tbsp. salt
1 tsp. baking powder
6 eggs
2 md. onions, chopped
1/2 cup chopped jalapeño peppers
1 lb. grated cheddar cheese
2/3 cup oil
2 cans (1 lb. each) creamed corn
2 lbs. crawfish tails


In a large mixing bowl combine cornmeal, salt and soda. In a medium bowl beat eggs thoroughly. Add onions, jalapeño 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°F for 55 minutes or until golden brown.

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1 Recipe Reviews

Elridge James

Elridge James reviewed Cajun Crawfish Cornbread on March 14, 2002

In the recipe you list baking power. In your instruction soda is mention. Is this either/or?