About: Crawfish Cornbread   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Crawfish Cornbread 1 lb (450 g) cooked and peeled crawfish tails or shrimp 1 cup (250 ml) cornmeal 1 cup (250 ml) milk 1/2 cup (125 ml) vegetable oil 1/2 lb (125 g) grated cheddar cheese 1 8-oz (226 g) can corn kernels, drained 1 8-oz (226 g) can cream-style corn 2 eggs, beaten 1 onion, chopped 1/2 tsp (2 ml) baking soda 1-3 jalape�o peppers, seeded and finely chopped Salt and freshly ground pepper to taste

AttributesValues
rdfs:label
  • Crawfish Cornbread
rdfs:comment
  • Crawfish Cornbread 1 lb (450 g) cooked and peeled crawfish tails or shrimp 1 cup (250 ml) cornmeal 1 cup (250 ml) milk 1/2 cup (125 ml) vegetable oil 1/2 lb (125 g) grated cheddar cheese 1 8-oz (226 g) can corn kernels, drained 1 8-oz (226 g) can cream-style corn 2 eggs, beaten 1 onion, chopped 1/2 tsp (2 ml) baking soda 1-3 jalape�o peppers, seeded and finely chopped Salt and freshly ground pepper to taste
dcterms:subject
abstract
  • Crawfish Cornbread 1 lb (450 g) cooked and peeled crawfish tails or shrimp 1 cup (250 ml) cornmeal 1 cup (250 ml) milk 1/2 cup (125 ml) vegetable oil 1/2 lb (125 g) grated cheddar cheese 1 8-oz (226 g) can corn kernels, drained 1 8-oz (226 g) can cream-style corn 2 eggs, beaten 1 onion, chopped 1/2 tsp (2 ml) baking soda 1-3 jalape�o peppers, seeded and finely chopped Salt and freshly ground pepper to taste Combine all the ingredients in a bowl and stir to combine thoroughly. Pour into a greased 9x13-inch (23x33 cm) baking dish and bake in a preheated 375F (190C) oven until the top is puffed and golden brown, about 45 minutes. Cut into squares or scoop with a spoon to serve. Serves 8 to 12.
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