| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables, Seafood |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 3 |
|
Eggs beaten slightly |
| 1 |
md |
Onion; chopped |
| 1 |
c |
Grated Parmesan Cheese |
| 1/3 |
c |
Finely chopped jalapeno peppers |
| 1 |
c |
Grated cheddar cheese |
| 1/3 |
c |
Vegetable oil |
| 1 |
cn |
Cream corn |
| 1 |
lb |
Crawfish tails (rinsed) |
INSTRUCTIONS
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
Date: Fri, 16 Aug 1996 16:20:41 -0500
In large mixing bowl combine cornmeal, salt and baking soda. Set aside. In
mixing bowl put in eggs and onion, grated Parmesan cheese, jalapeno
peppers, cheddar cheese, oil and corn. Pour into bowl containing cornmeal
mixture and mix. Add crawfish tails and mix. Pour mixture into well greased
9x13 pan. Bake in preheated oven at 375 degrees for 35 minutes.
Pensacola News Journal, Submitted by Sarah Longino
EAT-L Digest 15 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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