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Ingredients
- 6 EGGS
- 2 MED CHOPPED ONIONS
- 2 BOXES JIFFY CORNBREAD MIX
- 2 15 OZ CANS CREAM STYLE CORN
- 2 POUNDS CRAWFISH TAILS *
- 1/2 CUP SEEDED AND CHOPPED JALAPENO PEPPERS
- 16 OZ GRATED CHEDDAR CHEESE
- 2/3 CUP OIL
Details
Preparation
Step 1
BEAT EGGS, ADD CHOPPED ONIONS AND JALAPENO PEPPERS
ADD CHEESE, OIL, CRAWFISH, AND CREAM CORN- MIX WELL
ADD JIFFY CORNBREAD MIX- MIX WELL
PUT MIXTURE INTO A 12 X 14 PAN (SPRAY WITH PAM) AND BAKE @ 375 FOR 55 MINUTES OR UNTIL GOLDEN BROWN
* IF USING PACKAGED COOKED CRAWFISH, I USUALLY BOIL A COUPLE OF MINUTES WITH SALT AND CRAB BOIL SEASONING.
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