Crawfish Cornbread Recipe

Name: Crawfish Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 teaspoon baking soda; 1 teaspoon salt; 2 eggs; 1 onion, chopped; 1 green bell pepper, chopped; 1 (4 ounce) jar diced pimentos, drained; 1/3 cup vegetable oil; 1 cup shredded Cheddar cheese; 1 (15 ounce) can cream-style corn; 1/3 cup chopped jalapeno pepper; 1 pound peeled crawfish tails; 1 pinch seasoned salt, or to taste; 1 pinch cayenne pepper, or to taste; 1 pinch garlic powder, or to taste

Servings: persons

1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 onion, chopped
1 green bell pepper, chopped
1 (4 ounce) jar diced pimentos, drained
1/3 cup vegetable oil
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
1/3 cup chopped jalapeno pepper
1 pound peeled crawfish tails
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste

1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch 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 minutes. Allow to rest for about 10 minutes before serving.

569

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.

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

You need 15 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 teaspoon baking soda, 1 teaspoon salt, 2 eggs, 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

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