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.
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.
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.
- 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
More Crawfish Recipes:
Crawfish Cornbread
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
This recipe is phenomenal! It was so easy and it was absolutely delicious! I didn’t change a thing to this recipe! Make it! So so good!
Made it last night. Phenomenal cornbread! Mu husband is still raving about it!
Have made this it is very good. Great fir cold winter days.
Try cooking on the grill for a little smoke flavor thrown in. My krewe loves it that way!
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.
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.!!!
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.!!!
Great recipe!! It came out golden and tasted perfectly.
Do you eat the crawfish shells?
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 🦞
…as long as they are Louisiana crawfish and not Chinese, I agree 100%!