mi-mi's crawfish cornbread

Name: Mi-Mi's Crawfish Cornbread
Prep time: 10 min
Cook time: 25 min
Yield: 12
Cuisine: Southwestern
Ingredients: 1 medium onion, minced; 2 clove(s) garlic, minced; 1 can(s) rotel tomatoes; 1 medium bell pepper, minced; 4 tablespoon(s) butter; 2 package(s) 12 oz crawfish, cut in half; 4 ounce(s) cream cheese; 3 package(s) cornbread mix (6 oz.); 3 large eggs, beaten; 8 ounce(s) sharp cheddar, grated; 1 teaspoon(s) garlic powder; 1 teaspoon(s) tony chachere's seasoning; 3/4 cup(s) milk; 1/4 cup(s) cooking oil; 1 can(s) whole corn, small and drained; 1 can(s) cream style corn, small; 2 tablespoon(s) oil for skillet

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Jean Goss

Beaumont, TX

Updated on Nov 8, 2020

Our family loves crawfish and loves cornbread! This was always a win-win combination, all in one meal for us. Unlike most corn breads that do not reheat well, this is almost better reheated than just out of the oven, moist and tasty. It freezes well also!

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Crawfish Cornbread, one of our family favorites when kids were still living at home!

prep time 10 Min

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

1 medium onion, minced
2 cloves garlic, minced
1 can rotel tomatoes
1 medium bell pepper, minced
4 tablespoons butter
2 packages 12 oz crawfish, cut in half
4 ounces cream cheese
3 packages cornbread mix (6 oz.)
3 large eggs, beaten
8 ounces sharp cheddar, grated
1 teaspoon garlic powder
1 teaspoon tony chachere's seasoning
3/4 cup milk
1/4 cup cooking oil
1 can whole corn, small and drained
1 can cream style corn, small
2 tablespoons oil for skillet

How To Make mi-mi's crawfish cornbread

Step 1

Sauté the vegetables in the butter for about 3 minutes. Add the crawfish tails (cut them in half before adding) and the cream cheese and heat through for 2 more minutes. Let set off heat while preparing the corn bread mix.

Step 2

Heat oven to 375. Put the 2 tablespoon of cooking oil in the skillets and place in the oven while it is heating. (This will fit in 10' and 5' skillets). A 9x13 pan will accommodate it as well, I use the skillets because we like the crunchy cornbread bottom! =)
Step 3

Stir together the cornbread mix and the rest of the ingredients in a large bowl, just until mixed. Fold in the sautéed vegetables and crawfish just until blended.
Step 4

Carefully remove your skillets or casserole dish to the stovetop and carefully pour the mixture into it. Place in oven and cook until done. Done is inserting a fork or knife into the middle and it comes out almost dry. DO NOT overcook. This tends to cook a little more after taking out, while resting. Enjoy...
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