Crawfish Cornbread
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Crawfish Cornbread

Course Bread
Cuisine Southern
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12


  • 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.