Crawfish Cornbread

1 review, 5 star(s). 100% would make again

Ready in 50 minutes

With family spread across Southeast Louisiana, I have a large collection of crawfish recipes. This one is one of my favorites! We serve it as a casserole for Thanksgiving & Christmas (and whenever else we get the craving!). Personally, I could eat this as a main dish. It's great at room temperature, too -- if there's any left over!


2 boxes cornbread mix
2/3 cup milk
2 Eggs
1 can cream style corn
1 cup cheddar cheese; grated
1 Onion; finely chopped
1 jalapeno pepper; finely chopped
1 pound crawfish tails; (if using frozen thaw and rinse) peeled
Salt; to taste
Pepper; to taste

Original recipe makes 12



1. Heat oven to 375 degrees F.

2. In a mixing bowl, combine cornbread mix, milk, eggs and creamed corn.

3. Once blended, add cheese, onion, jalapeno pepper and crawfish and stir until well-mixed.

4. Pour into 9x13-inch greased pan.

5. Bake at 375 degrees for 30 to 40 minutes.

Makes 12 (2-inch) squares or serves 6 as a main dish.

Alert editor   
Calories Per Serving: 122 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Crawfish Cornbread

Rating (optional):

sign in to add your comment

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free