Crawfish Cornbread

Joyce Lowery


This recipe is from my friend Rene at work. My daughter says that it needs to become a part of our holiday traditional meal.


☆☆☆☆☆ 0 votes

20 Min
1 Hr


  • 3 box
    jiffy cornbread mix
  • 3
  • 1 c
  • 1/4 c
    vegetable oil
  • 2 c
    cheddar cheese, grated
  • 1/2
    yellow onion, chopped
  • 1 can(s)
    sweet cream style corn
  • 1/4 c
    jalapeno peppers, chopped
  • 2 lb
    crawfish tails, chopped
  • 2 tsp
    tony chachere's creole seasoning
  • 1 bunch
    green onion tops, chopped

How to Make Crawfish Cornbread


  1. Preheat oven to 325 degrees. While the oven is warming up, pour a capful of vegetable oil in a 13x9-inch pan and place back in oven.
  2. Combine all ingredients in large mixing bowl until thoroughly mixed. Once mixed, take pan out of the oven and make sure the oil saturates the entire bottom of the pan.
  3. Once complete, pour mix into pan. Bake for 1 hour or until toothpick comes out clean from the middle of the pan.

Printable Recipe Card

About Crawfish Cornbread

Course/Dish: Other Breads
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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