Ruth's Crawfish Cornbread

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 12 ounces crawfish tails (cooked and peeled)
• 1 small green bell pepper (diced)
• 1 small red bell pepper (diced)
• 2 stalks celery (diced)
• 1 medium yellow onion (diced)
• 2 small fresh jalapenos (seeded and minced)
• 1/2 cup butter
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon worcestershire sauce
• 1 1/2 cups yellow cornmeal
• 2 1/4 teaspoons baking powder
• 1 cup milk
• 2 small eggs (beaten)
• 2 cups cheddar cheese (grated)

Recipe

• 1 preheat oven to 400 degrees.
• 2 grease an 8-inch square baking pan.
• 3 sauté vegetables and spices, and worcestershire in butter for 15 minutes.
• 4 after 15 minutes, add crawfish tails and sauté for 5 minutes longer; set aside.
• 5 mix together all the cornbread ingredients, except use only 1/2 of the cheese.
• 6 add crawfish mixture into the cornbread mix and stir together.
• 7 pour into the greased baking pan.
• 8 sprinkle the top with the remaining 1/2 of the cheese.
• 9 bake at 400 degrees, for 35 minutes.
• 10 allow to cool for 5-10 minutes before serving.