Beazell's Crawfish Cornbread

By mlverdin

Ingredients

• 2 boxes Jiffy corn bread mix (eggs, milk)
• Mexican Velveeta (about 16 oz., cubed)
• 1 can creamed corn
• Butter
• 1 lb. crawfish tails
• 1 onion
• 1 bell pepper
• Garlic
• Beazell’s Cajun Seasoning

Details

Adapted from beazells.com

Preparation

Step 1

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.