4 oz. grated cheese (about 1 ½ cups) cheddar or pepper jack, or Monterey jack
Directions
Preheat oven to 350 degrees
Melt the butter in a skillet over medium heat. Add in the onion and bell pepper (do not add the green onions at this point). Stir and sauté until the vegetables have softened slightly. Once the veggies are nearly done, add in the crawfish and heat through.
Combine the remaining ingredients, (including green onions) mix then stir in the sauteed vegetables and mix everything together.
Place the batter in a greased 9×13 inch baking pan. Bake for 40-50 minutes until a bit browned on top. The center should be somewhat firm and not jiggle but will remain moist.
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Crawfish Cornbread
By Terrie Lewis | April 28, 2024
Serves 6
40-50 minutes
Ingredients
12 oz. pkg. crawfish tails
1 stick butter, melted
½ onion, diced (1 cup)
½ red or green bell pepper, diced
½ cup green onions, chopped
1 box jiffy cornbread mix
1 teaspoon garlic powder
½ teaspoon cajun seasoning
3 large eggs
1 can Rotel tomatoes, drained of juice
4 oz. grated cheese (about 1 ½ cups) cheddar or pepper jack, or Monterey jack
Directions
Preheat oven to 350 degrees
Melt the butter in a skillet over medium heat. Add in the onion and bell pepper (do not add the green onions at this point). Stir and sauté until the vegetables have softened slightly. Once the veggies are nearly done, add in the crawfish and heat through.
Combine the remaining ingredients, (including green onions) mix then stir in the sauteed vegetables and mix everything together.
Place the batter in a greased 9×13 inch baking pan. Bake for 40-50 minutes until a bit browned on top. The center should be somewhat firm and not jiggle but will remain moist.
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