mi-mi's crawfish cornbread

Recipe by
Jean Goss
Beaumont, TX

Our family loves crawfish and loves cornbread! This was always a win-win combination, all in one meal for us. Unlike most corn breads that do not reheat well, this is almost better reheated than just out of the oven, moist and tasty. It freezes well also!

yield 12 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For mi-mi's crawfish cornbread

  • 1 md
    onion, minced
  • 2 clove
    garlic, minced
  • 1 can
    rotel tomatoes
  • 1 md
    bell pepper, minced
  • 4 Tbsp
    butter
  • 2 pkg
    12 oz crawfish, cut in half
  • 4 oz
    cream cheese
  • 3 pkg
    cornbread mix (6 oz.)
  • 3 lg
    eggs, beaten
  • 8 oz
    sharp cheddar, grated
  • 1 tsp
    garlic powder
  • 1 tsp
    tony chachere's seasoning
  • 3/4 c
    milk
  • 1/4 c
    cooking oil
  • 1 can
    whole corn, small and drained
  • 1 can
    cream style corn, small
  • 2 Tbsp
    oil for skillet

How To Make mi-mi's crawfish cornbread

  • 1
    Sauté the vegetables in the butter for about 3 minutes. Add the crawfish tails (cut them in half before adding) and the cream cheese and heat through for 2 more minutes. Let set off heat while preparing the corn bread mix.
  • 2
    Heat oven to 375. Put the 2 tablespoon of cooking oil in the skillets and place in the oven while it is heating. (This will fit in 10' and 5' skillets). A 9x13 pan will accommodate it as well, I use the skillets because we like the crunchy cornbread bottom! =)
  • 3
    Stir together the cornbread mix and the rest of the ingredients in a large bowl, just until mixed. Fold in the sautéed vegetables and crawfish just until blended.
  • 4
    Carefully remove your skillets or casserole dish to the stovetop and carefully pour the mixture into it. Place in oven and cook until done. Done is inserting a fork or knife into the middle and it comes out almost dry. DO NOT overcook. This tends to cook a little more after taking out, while resting. Enjoy...

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