Jalapeño Crawfish Cornbread

Ingredients

• 1 pk Jiffy cornbread mix (See Chef's Notes below)
• 2 eggs
• 1 lb crawfish tails
• 2 C cheddar cheese (½ lb)
• 1 stick melted butter (¼ lb)
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp Cajun seasoning
• 1 can cream corn (15 oz)
• ½ C onion, chopped
• ½ C green onion, chopped
• ½ C bell pepper, chopped
• 2-3 tsp pickled jalapeño, chopped

Directions

1. Preheat oven to 375° and grease a 9x13" oven-proof baking pan
2. Melt butter over medium heat, add the vegetables, and sweat them down
3. Add the corn, pickled jalapenos, salt, and Cajun seasoning and heat through
4. Turn off the heat, add the crawfish, and mix well. The residual heat will season the crawfish without overcooking them
5. Transfer the crawfish vegetable mixture to a bowl and allow to cool
6. Add the corn muffin mix to a large bowl and add the baking soda
7. Add the crawfish mixture and mix well
8. Add the eggs and mix well, then turn the mixture into the greased baking pan
9. Bake for 55 minutes but start checking after 35 mins. Let cool for 15-20 mins before cutting.

Chef's Notes

• This can be used as cornbread stuffing by adding some oysters and crabmeat
• To make it more "bread-like", use 2 packages of Jiffy corn muffin mix
• Add shredded cheese to the top in the last 10 minutes of cooking