I was digging through the chest freezer this week when I came across some crawfish tails leftover from a crawfish boil in June. I was thinking about makingCrawfish Bread again, but I remembered I had this killer Crawfish Cornbread recipe I got from a Christmas party some years back. Hoping I wrote down the recipe correctly, I gave it a try!
Crawfish Cornbread
Crawfish Cornbread
- Total Time: 50 mins
- Yield: 12 servings 1x
Ingredients
Scale
- 4 eggs
- 1/2 cup cooking oil
- 1 onion, chopped
- 1 cup jalapeño cheese, diced into small cubes
- 1 can cream style corn
- 1 Jiffy cornbread mix
- 1 lb crawfish tails
Instructions
- Beat the eggs in a large mixing bowl. Add the remaining ingredients to mixing bowl and combine well. Toss in the crawfish tails and mix them into the mixture.
- Pour the mixture into a buttered 9 x 13 casserole dish and bake at 375 for 30-45 minutes.
- Allow to cool slightly before cutting into squares for serving.
Notes
I used leftover crawfish from a crawfish boil, but you can use frozen crawfish instead. Just thaw the crawfish tails and soak them in a cap of crab boil.
- Prep Time: 5 mins
- Cook Time: 45 mins
STEP BY STEP PHOTOS
I used leftover crawfish from a crawfish boil, but you can use frozen crawfish instead. Just thaw the crawfish tails and soak them in a cap of crab boil.
Beat the eggs in a large mixing bowl.
Add the remaining ingredients to mixing bowl…
and combine well.
Toss in the crawfish tails…
and mix them into the mixture.
Pour the mixture into a buttered 9 x 13 casserole dish and bake at 375 for 30-45 minutes.
Allow to cool slightly before cutting into squares for serving.
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Reader Interactions
Comments
Maranda saysLooks great!! I had a question about the oil. Is 1/2 tablespoon, teaspoon?
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- Mark says
Oh geez, thank you so much Maranda for pointing this out. It is a 1/2 cup of cooking oil that is needed. Let me know how it comes out!
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- Robin says
Is that a 9×13 pan?
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- Mark says
Good eye Robin! That is indeed a 9×13 dish.
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- cleo says
I’ve had this pinned for too long! Finally making this to serve during the Saints game tomorrow!
★★★★★
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- Mark says
That’s a perfect use for this recipe Cleo. Who Dat!
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- Kris says
OMG! I love this idea so much more than crawfish bread, which I find TOO rich. I’m totally going to try this and serve it as muffins.
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- Laura says
I’m thinking about trying this for Thanksgiving. If I buy the Crawfish in a pack do I have to season and sauteed first before putting it in the Crawfish batter?
★★★★★
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- Mark says
Hey Laura, crawfish tails from a frozen packet do not need to be sautéed since they were already pre-cooked. I would recommend you do soak the thawed crawfish tails in a cap full of crab boil if you have some.
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- Belinda says
What kind of cheese are you referring to? Pepper jack? Or a soft cheese like pimento cheese except with jalapeños in it? Or velveta with peppers?
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- Mark says
I used Pepper Jack but any cheese with a kick will work. Feel free to get creative with it!
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- shay says
I want to make this for Thanksgiving….it says 1 Jiffy cornbread….thats just 1 small box, right? It seems amazing it would go in a 9×13 pan….
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- Mark says
That is correct Shay. The 8.5 oz box is what you need.
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- KelC says
I have had this with whole kernel corn in it. Do I just substitute the creamed corn for whole kernel corn, or do I follow the recipe as is and just add in whole kernel corn?
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- Mark says
I recommend using the creamed corn and adding the drained whole kernel corn to the the mixture. You are going to want the creaminess of the creamed corn to keep the constancy of the cornbread. Let me know how it comes out!
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