Crawfish Cornbread Recipe

Name: Crawfish Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. crawfish tails; 1 large onion, chopped; 1/4 c. butter or margarine; 1 c. corn meal; 1 tsp. salt; 1/2 tsp. baking soda; 1 tsp. baking powder; 1 tsp. garlic powder; 1 c. milk; 2 eggs; 1 can cream-style corn; 1 lb. sharp or mild Cheddar cheese; 1/4 to 1/2 c. chopped jalapeno peppers (optional)

Servings: persons

1 lb. crawfish tails
1 large onion, chopped
1/4 c. butter or margarine
1 c. corn meal
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. garlic powder
1 c. milk
2 eggs
1 can cream-style corn
1 lb. sharp or mild Cheddar cheese
1/4 to 1/2 c. chopped jalapeno peppers (optional)

1
Saute crawfish and onion in butter until onions are soft (about 10 minutes).
2
Set aside.
3
Combine corn meal, salt, baking soda, baking powder, garlic powder, milk, eggs and corn.
4
Mix well.
5
Grease a large baking pan, 9 x 13-inch.
6
Layer 1/2 corn meal mixture on bottom.
7
Next pour crawfish-onion mixture over. Then evenly spread a layer of cheese.
8
Sprinkle with peppers.
9
Top with remaining corn meal mixture.
10
Bake at 350u00b0 for 45 minutes.

1083

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. crawfish tails, 1 large onion, chopped, 1/4 c. butter or margarine, 1 c. corn meal, and more.

Yes, Crawfish Cornbread falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crawfish Cornbread

How did you like this recipe?

Frequently Asked Questions