Recently I ran across a recipe for crawfish cornbread, and it inspired me to put my own Man Camp spin on the recipe to make a nice addition for gumbo, red beans and rice and the seafood entrees I prepare. I had to tweak a few ingredients to make it the way I wanted it so by all means, play with the ingredients to your liking and Enjoy!

Ingredients:

• 2 boxes of Jiffy cornbread mix (Don’t use instructions on box)
• 12-ounce bag of clean and cooked crawfish tails
• 1/2 stick of margarine or butter
• 1 cup of chopped sweet onion
• 1 cup chopped green onion (optional)
• 1 tsp. Old Bay seasoning
• 3 eggs
• 1 can drained Rotel Diced tomatoes and green chilis
• 1 cup Pepper Jack or Colby cheese (cheddar works great)

Preheat the oven to 375 degrees and mix the ingredients above in a large mixing bowl. I greased my 12 muffins pan and filled each almost level with the top. You want to allow for the muffins to rise so I don’t fill them completely. There should be enough for at least 12 muffins.

I baked the muffins for around 20-25 minutes, but I mainly monitored to tops till they started to turn a golden brown on the tops. If you made sure your pan was well greased, they should come out without sticking after a few minutes to cool and ready to serve warm. Enjoy!!