This recipe provides instructions for making a crawfish cornbread casserole. It calls for mixing together two boxes of corn bread mix, cooked crawfish tails and seasonings, creamed corn, cheese, eggs and milk in a large bowl. The mixture is then poured into a greased baking pan and baked for 26-30 minutes before being cut into squares. The casserole combines crawfish, corn and cheese into a cornbread dish.

1. Crawfish Cornbread
INGREDIENTS:
2 boxes of Jiffy Corn Bread Mix
1 package of crawfish tails
1 can of creamed corn
2 cups of Colby / Monterrey Jack Cheese
1 cup of chopped seasoning (onions, bell peppers)
2- eggs
2/3 cup of milk
1 small jar of diced jalapenos (optional)
INSTRUCTIONS:
Pre-heat oven to 350 degrees
In a skillet cook chopped seasoning in olive oil 5 min then add crawfish to skillet
and cook another 5 min.
In a large bowl
-pour in the two boxes of corn bread mix
-add the cooked chopped seasoning and crawfish to cornbread mix
-add the two (2) eggs (beaten)
-add the milk
-add the two (2) cups of cheese
-add the one (1) can of creamed corn
-add the diced jalapenos (drain the juice first) - optional
(These can go in any order.)
Using a mixer, mix everything well
Pour mix into greased 13X9 pan
Bake for twenty-six (26) to thirty (30) minutes
Allow to cool 10-15 min, cut into squares and serve.