Crawfish Cornbread Recipe

Name: Crawfish Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. yellow cornmeal; 3 eggs; 1 can cream-style corn; 1 1/2 c. grated Cheddar cheese; 1 tsp. salt; 1/2 tsp. soda; 1/2 c. bell pepper, finely chopped; 1 onion, minced or grated; 2 jalapeno peppers, finely chopped; 1/2 c. cooking oil; 3/4 c. chopped green onions; 1 c. milk; 1 lb. cleaned crawfish tails

Servings: persons

2 c. yellow cornmeal
3 eggs
1 can cream-style corn
1 1/2 c. grated Cheddar cheese
1 tsp. salt
1/2 tsp. soda
1/2 c. bell pepper, finely chopped
1 onion, minced or grated
2 jalapeno peppers, finely chopped
1/2 c. cooking oil
3/4 c. chopped green onions
1 c. milk
1 lb. cleaned crawfish tails

1
Saute onions and bell pepper in small amount of butter.
2
Allow to cook until onions are transparent.
3
Add chopped jalapeno peppers.
4
Set aside.
5
Mix other ingredients, except crawfish.
6
Add cooked onions and peppers.
7
Stir in crawfish.
8
Pour into lightly greased pan.
9
Bake in preheated oven at 400u00b0 for 35 to 45 minutes.

1272

kcal

Calories

106

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 13 ingredients. The key ingredients include: 2 c. yellow cornmeal, 3 eggs, 1 can cream-style corn, 1 1/2 c. grated Cheddar cheese, 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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