Crawfish Cornbread is packed with crawfish and baked to a golden, crispy crust. The interior stays moist and savory—substantial enough to serve as a main dish or excellent alongside Red Beans and Rice.
With a full pound of crawfish tails plus cheese, onions, peppers and creamed corn, this cornbread is almost like a savory corn custard. It’s great warm, and I like to serve it with a dollop of sour cream.
Frozen Crawfish Tails
This recipe calls for 1 pound of cooked, peeled crawfish tails, which are now widely available in many grocery stores in the frozen seafood section. If you can’t find crawfish, shrimp or crab make good substitutes.
Tips For Making Crawfish Cornbread
- For best texture and a crisp crust, bake this in a 10-inch cast iron skillet. If you don’t have a skillet, a 9×13-inch baking pan works—results will still be tasty, but the crust won’t be quite as crisp.
- If your crawfish comes in a 12-ounce package rather than 16 ounces, that amount will suffice.
- To thaw frozen crawfish, move them from the freezer to the refrigerator about 24 hours before use and drain off excess liquid before adding to the recipe.
- For Creole seasoning, common choices include Tony Chachere’s or Zatarain’s for a classic flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven to restore the crisp crust.
More Crawfish Recipes
- Crawfish Bread
- Crawfish Queso
- Crawfish Fettuccine
- Crawfish Dressing
- Crawfish Burgers
- Crawfish Jambalaya
Crawfish Cornbread
Equipment
- 10-inch cast iron skillet (or 9×13-inch baking pan)
Ingredients
- 1/4 cup butter
- 1 cup diced yellow or sweet onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onion
- 2 jalapenos, chopped
- 1/2 teaspoon Creole seasoning
- 1 pound frozen crawfish tails, thawed
- 2 cups yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups shredded cheddar cheese
- 1 (15-ounce) can cream-style corn
- 1 cup milk
- 1/2 cup vegetable oil
- 3 large eggs, lightly beaten
Instructions
- Preheat oven to 400°F (200°C).
- In a large nonstick pan, melt the butter over medium-high heat. Add the diced onion and bell pepper and cook about 3 minutes, then add the green onion and jalapeno. Continue cooking until the vegetables are soft.
- Drain any liquid from the thawed crawfish and add them to the pan with the Creole seasoning. Remove the pan from heat and set aside.
- In a large bowl, whisk together the cornmeal, baking powder, salt, and baking soda.
- Stir in the shredded cheddar, cream-style corn, milk, oil, and beaten eggs. Fold in the onion and crawfish mixture until evenly combined.
- Pour the batter into a greased 10-inch cast iron skillet (or a 9×13-inch pan). Bake for 35–45 minutes, until the top is golden and the center is set.
Notes
If you don’t have a 10-inch cast iron skillet, a 9×13-inch baking pan will work.
Nutrition
Carbohydrates: 29 g |
Protein: 10 g |
Fat: 21 g
Nutrition information is automatically calculated and should be used as an approximation.
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