Cajun Crawfish Cornbread

Ingredients:

For the Cornbread:

• 3 boxes of Jiffy cornbread mix
• 2 eggs
• 2 cups shredded cheddar cheese
• 1 (15-ounce) can cream-style corn
• 2 pounds frozen crawfish tails, thawed
• 1/3 cup diced yellow or sweet onion
• 1/3 cup chopped red bell pepper
• 1/3 cup chopped yellow bell pepper
• 1/3 cup chopped red bell pepper
• 1/3 cup chopped green onion
• 3 jalapeños, diced
• 2 cloves garlic, minced
• 1 teaspoon crab boil seasoning
• 1 teaspoon Cajun seasoning (e.g., Slap Ya Mama)
• Salt and pepper to taste

For Cooking:

• 2 sticks of melted butter

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Cook the Vegetables and Crawfish:
   • In a large nonstick pan, melt the butter over medium-high heat. Once melted, add the diced onion, bell peppers, and minced garlic. Cook for about 3 minutes, then add the green onion and jalapeños. Continue cooking for another few minutes, until the onions and peppers are softened.
   • Drain any liquid from the crawfish tails and add them to the pan along with the crab boil and Cajun seasoning. Stir well, then remove from heat and set aside.
3. Prepare the Cornbread Batter:
   • In a large bowl, whisk together the Jiffy cornbread mix. Add the shredded cheddar cheese, cream-style corn, and eggs. Then, stir in the cooked vegetable and crawfish mixture. Mix everything until well combined.
4. Bake the Cornbread:
   • Transfer the cornbread mixture to a greased 10-inch cast iron skillet. Bake for 35 to 45 minutes, or until the top is golden and the center is set.
5. Let It Set:
   • Once baked, allow the cornbread to rest for 20 to 30 minutes before cutting into it.

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