Hi, everyone. My name is Sylvia Dickey Smith. I'm not only an author of novels, but I'm also a collector of great recipes and good cooking. So, Cindy invited me to contribute recipes to her blog. Stay tuned, come back often, and see what good things we're cooking up! I'm southern and reared in Cajun country, so my dishes are a mixture of both. Plus, I spent the first half of my life taking casseroles to church suppers. Those little church ladies taught me how to cook! I'll be ever thankful for what I learned about food and cooking from them.
Crawfish Cornbread
2 eggs
1 teaspoon salt
1 teaspoon baking soda
1 medium onion (chopped)
1/2 yellow cornmeal
1 1/2 cups grated cheddar cheese, divided
1/4 to 1/2 cup chopped jalapenos
1 can cream style corn
1 pound crawfish tails
1 teaspoon salt
1 teaspoon baking soda
1 medium onion (chopped)
1/2 yellow cornmeal
1 1/2 cups grated cheddar cheese, divided
1/4 to 1/2 cup chopped jalapenos
1 can cream style corn
1 pound crawfish tails
Mix all ingredients together, saving out 1/2 cup of grated cheese.
Pour into an 8 X 13 inch casserole dish. Bake 30-40 minutes at 375 degrees. Sprinkle the 1/2 cup grated cheese on top just before removing from the oven. Serve as a main dish, not as a bread.
Pour into an 8 X 13 inch casserole dish. Bake 30-40 minutes at 375 degrees. Sprinkle the 1/2 cup grated cheese on top just before removing from the oven. Serve as a main dish, not as a bread.
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