Mexican cornbread; 1 c all-purpose flour, 1 c white cornmeal, 1 egg, 1 tsp crushed red pepper, 1/3 c oil, 1 c milk,1 c shredded cheddar cheese, 1 medium chopped onion, 1 medium chopped green pepper, 1 can mexicorn,drained. Mix all ingredients until combined. Bake at 400 for 30 minutes in greased cast iron skillet.
It’s Mardi Gras time, and so it’s time for crawfish. Crawfish Cornbread is a recipe I have seen in many Louisiana community cookbooks. No idea if this is a traditional Cajun recipe, or started it’s life on the back of corn bread mix box. This version is packed with crawfish. Use frozen crawfish tail meat. This cornbread is lovely beside a bowl of Red Beans and Rice. Hearty enough to serve with a nice green salad for a meal. http://therunawayspoon.com/blog/2013/02/crawfish-cornbread/