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This recipe was featured in 2008 Holiday Recipe Contest.
Debra and her husband, Richard, have been Jasper-Newton Electric members for more than 30 years.
Debra is an avid cook, combining Cajun creole from her Louisiana heritage with country dishes. She says cooking is almost a spiritual calling for her.
Bake cornbread as directed. Allow to cool, then crumble into large mixing bowl. Melt butter in large sauce pan. Add onion, celery and bell pepper and sauté until clear. Add crawfish tails or shrimp and cook for about 5 minutes, stirring often. Add milk and cream-style corn and stir until mixture is blended. Add to cornbread along with eggs, pimientos and cheese. Mix well and season with salt and pepper to taste. Transfer to baking dish and bake at 350 degrees for 45 minutes.
Serving size: 1 cup. Per serving: 208 calories, 11.8 g protein, 12 g fat, 12 g carbohydrates, 1.2 g fiber, 268 mg sodium, 12 mg cholesterol
Debra Harris Johnson, Jasper-Newton Electric Cooperative