Cajun Crab Cake Sliders
These creamy, peppery and zesty crab cakes by Chef Nikki Shaw, in partnership with Cuisine Noir,…
Get RecipeDelicious side dish to any Southern-style meal such as Gumbo or Crawfish Etouffée. Just add butter, and this Cajun cornbread will melt right in your mouth!
Shop Tony's Flavors In This Recipe
Ingredients
-
2 Cups Corn Meal
-
1 Tablespoon Salt
-
1 Teaspoon Baking Soda
-
6 Whole Eggs
-
2 Whole Onions, Chopped
-
1/2 Cup Jalapeño Peppers
-
1 1/3 Cups Sharp Cheddar Cheese
-
1/3 Cup Oil
-
2 Pounds Crawfish Tails
-
2 Cans Creamed Corn
- Clear
Directions
- In a large mixing bowl, combine corn meal, salt and baking soda.
- In a medium bowl, beat eggs thoroughly.
- Add onions, peppers, cheese, oil, creamed corn and crawfish to beaten eggs.
- Pour into corn meal mixture and mix well.
- Pour into 12×14 inch baking dish coated with cooking spray.
- Bake at 375°F for 55 minutes or until golden brown.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Deviled Eggs with Crispy Bacon
Creamy, savory, and packed with sweet-heat Creole flavors, these Cajun Deviled Eggs with Crispy Bacon by…
Get Recipe