Crawfish Cornbread Recipe – A Mardi Gras Favorite

Crawfish Cornbread Recipe

This simple Cajun dish is really a meal in itself! Many people serve Crawfish cornbread as a side, but it is so filling and tasty that it can be served as a main course.

Crawfish Cornbread Ingredients

  • 1 pound of precooked crawfish tails
  • a large can of cream style corn (You can optionally use a drained can of whole kernel corn instead of the cream style corn)
  • 1 pound of grated cheddar cheese
  • 3 seeded and finely chopped jalapeno peppers
  • 1 large chopped onion
  • 8 tbsp of unsalted butter
  • 1⁄2 a cup of milk
  • 1 tbsp of vegetable oil
  • 1⁄2 a cup of chopped bell pepper
  • 3 slightly beaten large eggs
  • 1 tsp of Creole Seasonings
  • 3⁄4 cup of chopped green onion
  • 1 tsp of baking soda
  • 2 packages of Cajun Injector Hushpuppy Cornbread Mix

Crawfish Cornbread Directions

  1. Preheat your oven to 400 degrees.
  2. Saute onions and bell pepper in a little butter, cooking until the onions are slightly transparent.
  3. Add the jalapeno pepper and set aside.
  4. Mix all other ingredients, except for crawfish.
  5. Add the onions and peppers to the mixture.
  6. Then add the crawfish tails. (I recommend that you season the precooked crawfish tails with some Old Bay seasoning before they are added to the batter.)
  7. Pour into a greased 9x13 baking pan.
  8. Bake at 400 degrees for 45 minutes.

Homemade Old Bay Seasoning Recipe in case you do not have access to it in a local store.

  • 1 tablespoon of celery salt
  • •1/4 of a teaspoon paprika
  • 1 pinch of ground dry mustard
  • 1/8 of a teaspoon of cayenne pepper
  • 1 pinch of ground nutmeg
  • 1/8 teaspoon black pepper
  • 1 pinch of ground cinnamon
  • a pinch of ground cardamom
  • 1 pinch of ground allspice
  • a pinch of ground cloves
  • 1 pinch of ground ginger

Crawfish cornbread is an easy simple meal. Just follow the directions in the recipe above, and you will have a great side or meal with very little prep time.

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