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Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. -Eloise Waler, Rayville, Louisiana
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 piece) equals 232 calories, 13 g fat (4 g saturated fat), 70 mg cholesterol, 458 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Crawfish Corn Bread in Taste of Home April/May 2000, p37
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Reviewed on Oct. 12, 2011 by countrygramma1011
Very good. Have made this over the years, but lost recipe. Thanks
Reviewed on Sep. 16, 2011 by Tumbleweeds
This is very good. I have also had crawfsh stuffing. Does anyone have a recipe for this?
Reviewed on Jul. 28, 2010 by Trilby Yost
Very good! This bread is a real conversation-maker. The first time people taste it, they want to know the "secret" flavor.
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