Cajun Crawfish Cornbread

• cooking spray
• 12 cup flour
• 1 12 cups cornmeal
• 1 tablespoon baking powder
• 2 teaspoons cajun seasoning
• 12 teaspoon salt
• 1 12 cups crawfish tail meat, cooked and coarsely chopped (about 9 ounces)
• 1 cup cheddar cheese, shredded
• 1 cup low-fat buttermilk
• 1 tablespoon butter, melted
• 1 egg white, lightly beaten
• 1 egg, lightly beaten
• 1 (8 3/4 ounce) can cream-style corn

1. Preheat oven to 375F.
2. Coat a 9-inch cast-iron skillet with cooking spray.
3. Place in oven for 10 minutes.
4. Combine flour and next 4 ingredients (flour through salt) in a large bowl.
5. Combine crawfish and remaining ingredients in a medium bowl; stir well with a whisk.
6. Add to flour mixture, stirring until moist.
7. Pour batter into preheated pan.
8. Bake for 35 minutes or until a wooden pick inserted in center comes out clean.

cooking spray, flour, cornmeal, baking powder, cajun seasoning, salt, tail meat, cheddar cheese, lowfat buttermilk, butter, egg, egg, creamstyle

Taken from www.food.com/recipe/cajun-crawfish-cornbread-117368 (may not work)