CRAWFISH CORN MUFFINS

Louisiana Crawfish Cornbread Muffins
Serves 10

4 tablespoons butter
1/2 cup onions, chopped
1/2 cup corn
1 jalapeño, chopped
3/4 cup broccoli, chopped
1/2 lb Louisiana crawfish tails, chopped
4 oz heavy cream
3/4 cup cottage cheese
2 eggs, beaten
2 1/4 cups corn meal
3 tablespoons cheddar cheese, grated

Preheat oven to 400˚F.


Melt the butter in a sauté pan then sauté the onion, jalapeños, and corn until they are tender, approximately 5 minutes. Next add crawfish tails and broccoli and cook for 3 minutes. Add heavy cream, stirring to mix into ingredients. Remove pan from heat and pour mixture into a mixing bowl allowing it to cool for moment. Once slightly cooled, add cottage cheese, eggs, and cornmeal. Mix the mixture well.

In a greased muffin pan, distribute cornbread mixture evenly throughout each mold. Top each muffin with a bit of grated cheddar cheese.

Bake cornbread for 18-20 minutes, or until golden brown and moist in the middle.

Remove cornbread muffins from pan, and enjoy!

Note: Half way through baking the muffins, rotate muffin pan 180 degrees so that both sides are cooked evenly to a perfect golden brown.