Crawfish Cornbread
2 boxes Jiffy corn bread mix (eggs, milk)
Mexican Velveeta (about 16 oz., cubed)
1 can creamed corn
Butter
2 lb. crawfish tails
1 onion
1 bell pepper
Garlic
Any Cajun Seasoning
Preheat oven to 400 degrees.
Mix one box of Jiffy cornbread mix according to directions and pour into well greased baking dish. Then put 1/2 of the cubed cheese in a layer over the cornbread mix. Saute the onions, bell pepper and garlic in a little butter until wilted, then add the crawfish and season with Beazell’s Cajun Seasoning. Do not overcook the crawfish; 5 minutes should do. Pour the crawfish over the cornbread mix then pour cream corn over the crawfish. Layer again with the remaining 1/2 of the cheese. Finally mix other package of Jiffy cornbread mix and pour on top. Bake at 400 degrees for 30 – 40 minutes or until dark golden brown.
