Louisiana Crawfish Cornbread

Louisiana Crawfish Cornbread Recipe

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Janis McRae


Louisiana is known for our delicious boiled and other crawfish recipes. Here is one that we use as an appetizer or main dish. All you would need to add is a fruit salad or great green salad.

★★★★★ 3 votes
45 Min


1 c
1/2 tsp
baking soda
1 tsp
2 1/2 Tbsp
grated onions
1 small
jalapeno pepper, minced
beaten eggs
16 oz
can cream style corn
1/4 c
1/3 c
cheddar cheese
1 1/2 c
crawfish tails

How to Make Louisiana Crawfish Cornbread


  • 1Preheat oven to 350 degrees. Spray baking apn with Pam or grease black iron skillet. Heat but be careful not to set it on fire!
  • 2Combine eggs, corn, oil and cheese. Mix well.
  • 3Stir in cornmeal,baking soda, salt, crawfish tails, onion and pepper.
  • 4Mix and pour into a hot 9 x 13 baking pan or black skillet.
    Raw, peeled, deveined, shrimp that have been coarsley chopped may be used in place of crawfish!

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About Louisiana Crawfish Cornbread