NOVEMBER 2008 - GOOD EATIN'

The Water Color Ruby Gardenia - created especially for Ruby by the amazing LISA CHAPMAN


Hey Everybody,

Here is the undeniable CRAWFISH CORNBREAD that everybody loves. It's gettin colder so shake and bake...it's an easy one. Trust me on this one. Let me know how you like it...but I already know what you will say...it's a tried and true favorite around our place. Thanks to Vicki Durham for not letting it be lost forever because that Kenya Walker has a hard time keeping up with anything. I still love you Kenya...just keep trying to be fabulous you'll get there real soon.

Love,

Ruby Crawfish Cornbread
1 Cup - Martha White Self rising Corn meal - w/buttermilk
1/2 Cup - Vegetable Oil or Butter if you insist
2 - Eggs
1 Cup - Shredded Cheddar Cheese - mild or sharp is fine
1 Cup - Chopped Onions
1Cup - Chopped Bell Pepper
1 Large Can of Cream Style Corn
1 Small Jar of Chopped Pimentos
1/4 Cup - Jalapeno Peppers - if you like it hot you've got to get hotter
1 lb. Craw fish Tails (frozen is fine if you can't get
fresh but fresh is fresh)
Mix Well in Large mixing bowl
Spray 9x13 pan with Pam
Spread in Pan evenly
Bake@ 375 degrees - for 55 minutes

if you buy the crawfish already shelled and frozen in a 1 lb package like at Publix (you sometimes have to ask for it in the fish department but they usually keep it on stock) you can double the amounts of the other ingredients and make 2 pans this is the best way as the first one will be all gone before you know it so you have to hide the second one for yourself.

From the Kitchen of Ruby Gardenia

This was stolen from Joe and Debbie at a New Years Eve Party at Angela Kaset's house in Cottontown, TN - Joe and Debbie now live back home in Louisiana