Crawfish Cornbread

crawfish cornbread

Spicy Creole flavors jazz up this Crawfish Cornbread.

Crawfish Cornbread
Serves 8
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  1. 6 tablespoons vegetable oil, divided
  2. ½ cup finely chopped yellow onion
  3. ½ green bell pepper, seeded and finely chopped
  4. 1 jalapeño pepper, seeded and minced
  5. 1 cup plain yellow cornmeal
  6. 1½ teaspoons baking powder
  7. 1 teaspoon kosher salt
  8. 1 teaspoon Creole seasoning
  9. ¼ teaspoon baking soda
  10. 2 large eggs, lightly beaten
  11. ½ cup whole milk
  12. 1 (8.5-ounce) can cream-style corn
  13. ½ pound cooked crawfish tails, drained
  14. ¾ cup shredded sharp Cheddar cheese, plus more for sprinkling
  1. Preheat oven to 400°.
  2. In an 8-inch cast-iron skillet, 
heat 1 tablespoon oil over medium-high heat. Add onion, bell pepper, 
and jalapeño; cook, stirring frequently, until vegetables are tender, about 8 minutes. Remove vegetables from skillet, and wipe skillet clean.
  3. Add 1 tablespoon oil to skillet, and place in oven for 10 minutes.
  4. In a medium bowl, stir together cornmeal, baking powder, salt, Creole seasoning, and baking soda. Make a well in center of dry ingredients; add eggs, milk, corn, and remaining 4 tablespoons oil, stirring until just combined. Gently fold in crawfish, cheese, and vegetable mixture. Carefully remove skillet from oven; add batter. Sprinkle with additional cheese, if desired.
  5. Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes.
Taste of the South

 Find more great recipes like this one in Taste of the South’s January/February 2017 issue!


    • Hi Sharon! If you are purchasing frozen crawfish meat, then this product will already be cooked. Otherwise, you can cook the crawfish in a little oil in a saucepan over medium-high heat. Cook until pink and firm just like shrimp.

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