Crawfish Cornbread. Crawfish Cornbread. this link is to an external site that may or may not meet accessibility guidelines. Crawfish Cornbread is loaded with crawfish and has a wonderfully crispy crust. The inside is fabulously moist and savory.
Boiled crawfish in the springtime is a unique Louisiana custom. Make an authentic batch of crawfish cornbread to celebrate Mardi Gras. Use frozen crawfish tail meat, Creole seasoning, jalapenos, and cheddar cheese for that Louisiana flavor. You can have Crawfish Cornbread using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of Crawfish Cornbread
- It's 1 packages of Frozen Crawfish Tails.
- It's 1 can of Cream Style Corn.
- It's 1/2 of Onion ( diced ).
- Prepare 1/2 of Bell Pepper ( diced ).
- You need 1/4 cup of Green Onions ( Scallions ).
- It's 2 cup of Cheddar Cheese ( shredded ).
- It's 2 of Eggs.
- Prepare 1 stick of Butter.
- It's 4 tbsp of Jalapeno Peppers.
- It's 1 box of Jiffy Cornbread Mix.
- Prepare 1 tsp of Salt.
- You need 1 tsp of Baking Soda.
This recipe is one you can make anytime, provided that you can find fresh or frozen crawfish tails. I have NOT tried this recipe with shrimp or any other. Cajun Crawfish Cornbread is the perfect combination of New Orleans food and my southern roots cornbread recipe. Southern Bacon and Crawfish Cornbread This Crawfish Cornbread dish is really a meal in itself!
Crawfish Cornbread instructions
- Preheat Oven to 350°F.
- Mix Dry Ingredients Together.
- Mix the Wet Ingredients Together.
- Now Mix ALL the Ingredients Together.
- Pour into a Lightly Greased 13 x 9 Baking Dish until Even on Top.
- Bake in Oven 45 - 55 Minutes until Golden Brown on Top.
Crawfish Cornbread served great as a main dish or a side. Left overs are great to stuff a chicken for. You can substitute shrimp if you cant find crawfish. Crawfish Cornbread recipe: With family spread across Southeast Louisiana, I have a large collection of crawfish recipes. This one is one of my favorites!
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