Interesting Fact: Historically a person’s social status could be discerned by the color of bread one consumed. The darker the bread, the lower ones status. Whiter flours were more expensive and harder to mill.
 

CRAWFISH BREAD

 

8 tbsp. of real butter

1 lg. creamed corn

1 pint chopped seasoning mix

2 lg. eggs

1 lb. crawfish (rinsed)

½ cup oil

2 boxes Jiffy cornbread mix

½ cup chopped pickled jalapenos 8 oz. shredded cheddar cheese

 

Sauté butter, chopped seasonings, and crawfish. Cook until onions are clear. In a separate bowl, mix Jiffy cornbread mix, eggs, and oil.

Add the cheese, corn and jalapenos. Add crawfish mixture to the cornbread mixture and mix well. In an un-greased 9x12 pan, bake for 50-60 minutes at 350° uncovered.

Serve hot or cold. Serve as a meal with salad or cut into small squares as an appetizer.

 

Renee Gautreaux

Wife of Mike Gautreaux

BLR

 

 


PUMPKIN BREAD

 

3 cups sugar

4 eggs

2 cups pumpkin (cooked)

3 ½ cups all-purpose flour

1 cup oil

1 tsp. cinnamon

2 tsp. vanilla

2 tsp. baking soda

1 cup nuts, chopped

 

Put all the ingredients in a large bowl and mix with an electric mixer until well blended, approximately 2

minutes. Spray 4 loaf pans with Pam spray. Fill each pan ½ way. Bake at 350° for 1 hour.

 

Charlotte Bollinger

BOS

 

 


MYRON’S CRAWFISH BREAD

 

2 qts. Crawfish tails

10 oz. frozen spinach, thaw and drain

16 oz. cream cheese

8 oz. milk cheddar cheese, shredded

1 cup mayonnaise

1 loaf French bread

Tony Chachere’s to taste

Red pepper flakes to taste 1 can artichoke hearts, chopped small

 

Preheat oven to 375°. Mix all ingredients in a large bowl (keeping enough cheese out to sprinkle over

the top). Bake approximately 30 minutes or until cheese is lightly browned. Let cool for 5 minutes.

 

Myron Adams

BLN

 

 


MEXICAN CORN BREAD

 

1 cup yellow cornmeal

4 tsp. baking powder

1 cup milk

1 large onion, thinly sliced

2 eggs

¼ cup bacon drippings

1 can (14.5 oz.) creamed style

1-1 ½ lbs. ground beef

1 8oz. pkg. shredded American cheese

4-5 jalapenos

 

Brown ground beef with salt, pepper, minced garlic, garlic powder, onion powder, Tony Chachere’s to

taste. Mix cornmeal, milk, eggs, bacon drippings, canned corn, and baking soda to make batter. Pre-

heat oven to 400°. Spray a 9x9 inch pan with Pam or grease lightly (do not use flour on the pan). Layer

the pan with ½ of the batter mix. Layer with ground beef. Add one layer of thinly sliced onions. Add one layer of shredded cheese.

Add one layer of jalapenos. Add remaining batter to the pan (make sure the batter is spread evenly throughout). Bake at 400° for approximately 45-50 minutes

or until golden brown. Let cool and serve with red beans or soup.

 

Myron Adams

BLN