Mexican Crawfish Cornbread

1 cup yellow corn meal
2 pounds crawfish
6 slices bacon
1/2 teaspoon soda
3/4 teaspoon salt
2 cloves garlic, pressed
4 to 6 jalapeno peppers
1 small onion, chopped
1 can cream-style corn
1/2 cup oil
1/2 pound American cheese

Preheat oven to 350F. Fry bacon remove strips and measure bacon grease. Add enough vegetable oil to make 1/2 cup. Put oil in cast iron pot or Magnolite pot. Add crawfish and onions and cook for about 15 minutes, stirring several times. Meanwhile, in large bowl, mix all remaining ingredients. When crawfish are done, add to mixture in bowl. Mix thoroughly and pour into large baking dish or pan.

Serves 12.

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Cajun Country -- New Iberia, Louisiana