CAJUN STYLE SKILLET CORNBREAD - by Tommy Cleveland
What is needed:
- 4 packets of Morrison’s corn kits20-25 crawfish
- Small can of Nibblets corn
- 4 eggs
- 2 2/3 cup of milk
- Cast iron skillet 12 inch diameter (must) It must be a well seasoned skillet too, or you will have a real problem getting the cornbread out once done.
- Blender
- 3 tablespoons cooking oil
- Enough TexJoy crawfish boil to cook crawfish,
- 1 teaspoon of TexJoy Cajun seasoning, 4 quart mixing bowl
Cook crawfish until done in TexJoy Crawfish boil following directions
Peel tails and put into blender
Put 1/3 cup milk into blender
Put small corn into blender
Put Cajun seasoning into blender
Blend until you are happy. (depends upon your teeth as to how fine/course you make it. I chop mine up pretty fine. LOL)
Mix cornbread mix per directions using the eggs and the rest of the milk in mixing bowl
Pour in the mix from the blender and mix thoroughly.
Pre heat oven to 425 degrees F.
Put skillet onto you top burner (large) and heat it.
Put the cooking oil in while heating skillet.
Twist
the skillet so the oil gets onto the sides and bottom. (now don’t ya be
running the oil over the top of the skillet, or you might be causing a
fire)
When the skillet oil starts to smoke (this is a clue it is hot) pour in the cornbread mix.
Shake
the skillet so the mix is pretty much level and allow it to sit on the
burner for just about 20 seconds to start the cooking slightly.
Put
into the oven that should be to temperature by now. Cook following
Morrison’s directions, But personally I keep an eye on the cornbread,
and when it is a nice brown on top, it is done.
Take out of the oven and turn onto a large platter.
It will be upside down. Just flip the cornbread over and voilà, you are done.
If you say anything other than “ voilà” you probably dropped onto the floor. In this case, call “Fido” after it cools off.