Crawfish Cornbread

Ann Beck


A unique Cajun twist on cornbread.


★★★★★ 1 vote

55 Min


  • 1 c
    yellow cornmeal
  • 1 tsp
    baking soda
  • 1 tsp
  • 2
  • 1
    onion, chopped
  • 1
    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


  1. Preheat oven to 375. Grease a 9x13 baking dish.
  2. Stir 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.
  3. Bake 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.

Printable Recipe Card

About Crawfish Cornbread

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

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