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Crawfish Cornbread

Crawfish Cornbread is loaded with crawfish and has a wonderfully crispy crust. The inside is fabulously moist and savory. Hearty enough to be eaten by itself as a meal, even better with Red Beans and Rice.

Crawfish Cornbread


Because there’s a full pound of crawfish tails, lots of cheese, onion, peppers and creamed corn added to this cornbread, it’s almost more like a cornbread quiche.  I love to serve it with a little sour cream.

Leftovers reheat well if you do it in the toaster oven so it gets crispy again.

Crawfish Cornbread baked in a cast iron pan

This recipe uses a pound of cooked and peeled crawfish tails which are much more widely distributed than they used to be. They can be found in the frozen section of many grocery stores with the frozen seafood. If you can’t find any, you can substitute shrimp or crab.

Tips For Making Crawfish Cornbread:

  • For best results, use a 10-inch cast iron skillet. If you don’t have one, a 9×13-inch pan can be used instead. It will still be really good, just not quite as crispy on the outside.

Crawfish Cornbread baked in cast iron skillet


  • If your crawfish comes in a 12-ounce package instead of a 16-ounce package, that is fine. Twelve ounces will be enough.
  • To thaw the crawfish, I put them in the refrigerator 24 hours before I want to use them. Drain off as much liquid as you can before using them.
  • For Creole seasoning, I like to use Tony Chachere’s or Zatarain’s

Crawfish Cornbread

More Crawfish Recipes:

Crawfish Cornbread

Crawfish Cornbread

PREP: 15 minutes
COOK: 40 minutes
TOTAL: 55 minutes


  • 1/4 cup butter
  • 1 cup diced yellow or sweet onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green onion
  • 2 jalapenos, chopped
  • 1/2 teaspoon Creole seasoning
  • 1 pound frozen crawfish tails, thawed
  • 2 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups shredded cheddar cheese
  • 1 (15-ounce) can cream-style corn
  • 1 cup milk
  • 1/2 cup Vegetable oil
  • 3 large eggs, lightly beaten


  • Preheat oven to 400 degrees.
  • Place the butter in a large nonstick pan and heat over medium-high heat. When melted, add onion and bell pepper. Cook 3 minutes and then add green onion and jalapeno. Cook another few minutes or until onions and peppers are soft.
  • Drain any liquid from crawfish and add to pan along with creole seasoning. Remove from heat and set aside.
  • In a large bowl, whisk together cornmeal, baking powder, salt, and baking soda.
  • Add cheddar cheese, canned corn, milk, oil, and eggs. Add onion/crawfish mixture. Stir to mix well.
  • Transfer mixture to a greased 10-inch cast iron skillet. Bake for 35 to 45 minutes, or until golden on top and set in the middle.


If you don't have a 10-inch cast iron pan, you can use a 9x13-inch baking pan.
Course: Bread
Cuisine: Southern

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Crawfish Cornbread

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25 thoughts on “Crawfish Cornbread”

  1. Frank J Green

    I have made this several times with a Cajun remoulade instead of sour cream. Planning to make it soon for my now wife, but with non-gluten and no corn recipe as she’s allergic.

  2. Made this last night, one of the best crawfish cornbread’s I’ve ever tasted.!! Follow the directions and you will not be disappointed.!!! 5 stars.!!!

  3. Tried this recipe today and it turned out perfect.!!! The cast iron skillet is the key to a perfect cornbread.!! Thank you so much for the recipe.!!!

  4. BornAgain Sheep

    Do NOT drain the crawfish fat from the pack!!! That shet is liquid gold. You want that flavor beb, that’s the whole point of eating crawfish 🦞

  5. And one more thing….The source of Cornbread Pride is the Crust. Cornbread is removed from the skillet by holding a dinner plate upside down over the top of the skillet and flipping the skillet upside down, exposing the crust. Then it is cut into wedges, like a pie. Down South where I live, your cornbread is judged by its crust. The better the crust, the bluer the ribbon. People may not comment on your cornbread but they will always brag on a perfect crispy brown crust.

  6. And sugar is for cakes not cornbread. Another typical Yankee ingredient in Cornbread. Yankees cook cornbread in square sheet pans. No respectful Southern cook will ever make cornbread in anything but a dedicated cast iron skillet. No skillet? No cornbread.

  7. Martha White self-rising cornmeal Is used in the South for Cornbread. Only Yankees use the yellow cornmeal for cornbread.

  8. This is the bomb! Husband said it’s in the top ten dishes I ever made. Seriously, this cornbread is delicious. The mixture will fill the 10” skillet to the top. I slipped a piece of foil on the oven rack before placing my skillet in the rack. Thank you for the recipe!

  9. Patty Mcadams

    This was good but I started with a iron skillet ,used a 10 inch and it came over the edges and almost caught my oven on fire. I would suggest a 12inch or 9×13 pan.

  10. Kathy Traylor

    This is amazing!!!! Most recipes don’t call for enough cornmeal and it’s more like spooning out a casserole. This one is very moist but can be cut.

  11. Strawberry Salad is a knock your socks off recipe, thanks.
    How can I save your recipes so that I can find them later. I’m putting them in a recipe folder in my documents, but I’d prefer they be saved in a link associated with you. Your recipe index file helps, but it would be nice if I could mark the ones I’m in love with:)

    1. Linda dyess

      I decided to make the crawfish cornbread it’s so good and I did red beans and sausage what a great meal spicy southern kitchen

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