crawfish cornbread

Name: Crawfish Cornbread
Prep time: 20 min
Cook time: 1 h
Yield: 10
Cuisine: Cajun/Creole
Ingredients: 3 box(es) jiffy cornbread mix; 3 - eggs; 1 cup(s) buttermilk; 1/4 cup(s) vegetable oil; 2 cup(s) cheddar cheese, grated; 1/2 - yellow onion, chopped; 1 can(s) sweet cream style corn; 1/4 cup(s) jalapeno peppers, chopped; 2 pound(s) crawfish tails, chopped; 2 teaspoon(s) tony chachere's creole seasoning; 1 bunch(es) green onion tops, chopped

18 Pinches 2 Photos

Joyce Lowery

Sterlington, LA

Updated on Nov 24, 2013

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

Rate

prep time 20 Min

cook time 1 Hr

method Bake

yield 10 serving(s)

Ingredients

3 boxes jiffy cornbread mix
3 - eggs
1 cup buttermilk
1/4 cup vegetable oil
2 cups cheddar cheese, grated
1/2 - yellow onion, chopped
1 can sweet cream style corn
1/4 cup jalapeno peppers, chopped
2 pounds crawfish tails, chopped
2 teaspoons tony chachere's creole seasoning
1 bunch green onion tops, chopped

How To Make crawfish cornbread

Step 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.

Step 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.
Step 3

Once complete, pour mix into pan. Bake for 1 hour or until toothpick comes out clean from the middle of the pan.
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