Crawfish Cornbread

Ann Beck


A unique Cajun twist on cornbread.

★★★★★ 1 vote
55 Min


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1 c
yellow cornmeal
1 tsp
baking soda
1 tsp
onion, chopped
green bell pepper, chopped
4 oz
jar diced pimentos, drained
1/3 c
vegetable oil
1 cup c
shredded cheddar cheese
15 oz
can cream style corn
1/3 c
chopped jalapeno pepper
1 lb
peeled crawfish tails
1 pinch
tony chacheres seasoning
1 pinch
cayenne pepper, or to taste

How to Make Crawfish Cornbread


  • 1Preheat oven to 375. Grease a 9x13 baking dish.
  • 2Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
  • 3Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 min.
    Wait approximately 10 min. before serving.

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About Crawfish Cornbread

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole
Other Tag: Quick & Easy

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