Crawfish Cornbread

Ready in 50 minutes
1 review(s) averaging 5. 100% would make again

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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!


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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.


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

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[I posted this recipe.]
jrando1 6 years ago

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