Crawfish Cornbread

Crawfish Cornbread

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Elaine Crawford


I sometimes will add a can of corn, drained of the juice into the cornbread mix for a more dense cornbread. You will need a bigger pan and a little longer in the oven. It is more of a one pan meal this way.


★★★★★ 1 vote

4 to 6
30 Min
45 Min


  • 1 c
    corn meal
  • 1 c
    all purpose flour
  • 3 Tbsp
  • 1 tsp
  • 1 tsp
    creole seasoning
  • 1 1/2 Tbsp
    baking powder
  • 1 lb
    crawfish tails
  • 2 c
    cheddar cheese, shredded
  • 1 1/2 stick
    butter, melted
  • 15 oz can(s)
    cream corn
  • 1 c
  • 4
  • 1/2 c
    onion chopped fine
  • 1/2 c
    bell pepper chopped fine (optional)
  • 2
    jalapeno peppers (optional)
  • 2 clove
    garlic minced

How to Make Crawfish Cornbread


  1. Preheat oven to 350 degrees. Grease or spray a 10 inch round cake pan, set aside.
  2. Chop onions, bell peppers,and jalapenos into small pieces. Add garlic. Add eggs into milk and mix well. In a large bowl mix in all ingredients. Mix well and then let set about 10 mins., so corn meal is well moistened.
  3. After the 10 mins., pour into the cake pan and cook for 45 mins., or until a toothpick inserted into middle comes out clean. Let cool on a rack for about 15 mins., then turn out of pan to cool completely. Serve hot or cold.

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About Crawfish Cornbread

Course/Dish: Savory Breads

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