The National Cornbread Festival South Pittsburg, Tennessee

2002 4-H Cornbread Cook-Off Finalist Rodney Efferson Harriman, TN (Fourth Grade) Dyllis 4-H Club

Cajun Cornbread

2 Tablespoons butter
1/2 cup chopped onion
2 pods of pressed garlic
1/4 cup chopped, celery
4 green onions, chopped
1 lb. Crawfish tails, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon Tony Chachere's Seasoning
1 cup Martha White Plain Cornmeal
1 cup Martha White Self-Rising Flour
2 teaspoons baking powder
2 1/2 tablespoons sugar
1 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup Montery Jack Jalepeno Cheese
3 Tablespoons of canola oil

Chop all your vegtables - onions, celery, garlic, and green onions. Chop crawfish in food processor into small pieces. Place 2 Tablespoons of butter in a skillet and saute your vegetables. When vegetables are clear, add your crawfish and seasonings and simmer in your skillet about 10 minutes. Stir often.

Mix your dry ingredients in a large bowl. (Cornmeal, Self-Rising Flour, Baking Powder, Salt, and Sugar). Add 1 egg (beaten) and 1 cup of buttermilk to your dry ingredients. Stir well.

Add your crawfish mixture to bowl. Grate Montery Jack Cheese in food processor, then add to crawfish mixture. Stir crawfish and cheese into cornbread mixuture. Pour oil into (10 inch) cast iron skillet and bake at 350 degrees for about 30 minutes. Serves 8.

**Original (untested) recipe.