Ruth's Crawfish Cornbread Recipe

Name: Ruth's Crawfish Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces crawfish tails (cooked and peeled); 1 small green bell pepper (diced); 1 small red bell pepper (diced); 2 stalks celery (diced); 1 medium yellow onion (diced); 2 small fresh jalapenos (seeded and minced); ½ cup butter; 1 teaspoon black pepper; ½ teaspoon salt; 1 teaspoon garlic powder; 1 tablespoon Worcestershire sauce; 1 ½ cups yellow cornmeal; 2 ¼ teaspoons baking powder; 1 cup milk; 2 small eggs (beaten); 2 cups cheddar cheese (grated)

Servings: persons

12 ounces crawfish tails (cooked and peeled)
1 small green bell pepper (diced)
1 small red bell pepper (diced)
2 stalks celery (diced)
1 medium yellow onion (diced)
2 small fresh jalapenos (seeded and minced)
½ cup butter
1 teaspoon black pepper
½ teaspoon salt
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 ½ cups yellow cornmeal
2 ¼ teaspoons baking powder
1 cup milk
2 small eggs (beaten)
2 cups cheddar cheese (grated)

1
Preheat oven to 400 degrees.
2
Grease an 8-inch square baking pan.
3
Saute vegetables and spices, and Worcestershire in butter for 15 minutes.
4
After 15 minutes, add crawfish tails and saute for 5 minutes longer; set aside.
5
Mix together all the cornbread ingredients, except use only 1/2 of the cheese.
6
Add crawfish mixture into the cornbread mix and stir together.
7
Pour into the greased baking pan.
8
Sprinkle the top with the remaining 1/2 of the cheese.
9
Bake at 400 degrees, for 35 minutes.
10
Allow to cool for 5-10 minutes before serving.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 12 ounces crawfish tails (cooked and peeled), 1 small green bell pepper (diced), 1 small red bell pepper (diced), 2 stalks celery (diced), and more.

Yes, Ruth's 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.

That's it — enjoy your meal!

Ruth's Crawfish Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions