Crawfish Cornbread - BigOven 174285

Crawfish Cornbread

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

Tip: Another "Crawfish Cornbread" recipe ranks higher.

Share it:

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!


Ingredients

Are you making this? 
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

Servings  

Preparation

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.

Credits

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!

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

Recipe Links

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

Reviews for Crawfish Cornbread

I'd rate it:


sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free