Shelly's Recipe

CAJUN CORN CASSEROLE

Category: Corn

1 1/2 cups frozen whole corn kernels
1 (20 oz) pkg Southern style cream corn (yellow or white)
6 slices bacon
1/4 cup onion, celery, red bell and green bell pepper
1 clove garlic, minced
1 lb well-drained crawfish tails (optional)
1/2 cup butter, softened
1 cup sour cream
2 eggs
1 (9 oz) pkg cornbread mix
Salt and pepper to taste

Preheat oven to 375. In a saute pan place bacon slices and cook until fat is rendered and bacon is crisp. Remove bacon from pan, chop and set aside. In the rendered fat, saute onions, celery, bell peppers and garlic until vegetables are translucent. Add the crawfish and cook 3-5 minutes more. Remove from heat.

In a separate bowl, mix butter, sour cream, and eggs. Stir in the crawfish mixture, corns, and cornbread mix. Season to taste with salt and pepper. In a well-greased 12-inch black iron skillet, sprinkle the chopped bacon and spoon the mixture on top. Bake for 1 hour to 1 hour 15 minutes, or until golden brown. Serves 6-8