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crawfish cornbread

(1 rating)
littlecountrymama avatar
Recipe by
Elaine Crawford
@littlecountrymama
Splendora, TX

I sometimes will add a can of corn, drained of the juice into the cornbread mix for a more dense cornbread. You will need a bigger pan and a little longer in the oven. It is more of a one pan meal this way.

(1 rating)
yield 4 to 6
prep time 30 Min
cook time 45 Min

Ingredients For crawfish cornbread

  • 1 c
    corn meal
  • 1 c
    all purpose flour
  • 3 Tbsp
    sugar
  • 1 tsp
    salt
  • 1 tsp
    creole seasoning
  • 1 1/2 Tbsp
    baking powder
  • 1 lb
    crawfish tails
  • 2 c
    cheddar cheese, shredded
  • 1 1/2 stick
    butter, melted
  • 15 oz can
    cream corn
  • 1 c
    milk
  • 4
    eggs
  • 1/2 c
    onion chopped fine
  • 1/2 c
    bell pepper chopped fine (optional)
  • 2
    jalapeno peppers (optional)
  • 2 clove
    garlic minced

How To Make crawfish cornbread

  • 1
    Preheat oven to 350 degrees. Grease or spray a 10 inch round cake pan, set aside.
  • 2
    Chop onions, bell peppers,and jalapenos into small pieces. Add garlic. Add eggs into milk and mix well. In a large bowl mix in all ingredients. Mix well and then let set about 10 mins., so corn meal is well moistened.
  • 3
    After the 10 mins., pour into the cake pan and cook for 45 mins., or until a toothpick inserted into middle comes out clean. Let cool on a rack for about 15 mins., then turn out of pan to cool completely. Serve hot or cold.
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