Real Recipes From Real Home Cooks ®

crawfish cornbread

Recipe by
Michelle Hickey
Baytown, TX

I actually have the date recorded in my cookbook of the day I first made this dish. 2/14/98. And it has been a family favorite since that day. You can substitute shrimp if you cant find crawfish. This is an amazing dish!

yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Convection Oven

Ingredients For crawfish cornbread

  • 1 lb
    crawfish tails, chopped
  • 2 c
    cheddar cheese
  • 1 stick
    butter, melted
  • 1 tsp
    salt
  • 1 can
    cream corn
  • 1/2 c
    onion, chopped
  • 1/2 c
    green onion, chopped
  • 1 box
    jiffy cornbread mix
  • 3
    eggs
  • 1 tsp
    baking soda
  • 1 Tbsp
    tony's seasoning
  • 2
    jalapeno peppers, chopped
  • 1/2 c
    bell pepper, chopped

How To Make crawfish cornbread

  • 1
    Mix all ingredients well.
  • 2
    Pour into a greased 9 x 13 baking dish.
  • 3
    Bake at 350 degrees for 45 minutes or until done in the middle. (Check with a toothpick) If it pulls out clean it is done.
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