Name: Crawfish Cornbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 lb crawfish tails; 2 cups yellow cornmeal; 3 eggs; 1 (15 oz) can cream-style corn; 1 1/2 cups cheddar cheese, grated; 3/4 cup onion tops or chives; 2 jalapeño peppers, finely chopped; 1 onion, finely chopped; 1/2 cup bell peppers, finely chopped; 1/2 tsp baking soda; 1 tsp salt; 1/2 cup oil; 3 tsp baking powder; 1 cup milk; Butter, for sautéing

Why You’ll Love This Recipe

I love this recipe because it turns classic cornbread into something rich, cheesy, and satisfying. The crawfish adds a seafood twist, the cream-style corn keeps the texture moist, and the jalapeños bring just enough heat without overpowering the dish.

It is also great for gatherings because I can bake it in one pan, slice it into squares, and serve it warm with hot sauce, salad, gumbo, or grilled meats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb crawfish tails

2 cups yellow cornmeal

3 eggs

1 (15 oz) can cream-style corn

1 1/2 cups cheddar cheese, grated

3/4 cup onion tops or chives

2 jalapeño peppers, finely chopped

1 onion, finely chopped

1/2 cup bell peppers, finely chopped

1/2 tsp baking soda

1 tsp salt

1/2 cup oil

3 tsp baking powder

1 cup milk

Butter, for sautéing

Directions

I preheat the oven to 400°F (200°C) and grease a 13×9-inch baking pan.

In a small pan, I melt a little butter over medium heat. I add the chopped onion and bell peppers, then sauté them until the onion turns translucent.

I add the chopped jalapeños and cook for 1 more minute, then remove the pan from the heat.

In a large mixing bowl, I combine the yellow cornmeal, eggs, cream-style corn, cheddar cheese, onion tops or chives, baking soda, salt, oil, baking powder, and milk. I mix until everything is just combined.

I stir in the sautéed vegetables, then gently fold in the crawfish tails until they are evenly distributed.

Then I pour the batter into the prepared baking pan and spread it evenly.

I bake it for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Next I let it cool slightly before slicing. I like serving it warm on its own, with hot sauce, or alongside a fresh salad.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 12 servings

Calories: 285 kcal per serving

Variations

I sometimes add extra cheddar or a little pepper jack cheese for more richness. For more spice, I leave some jalapeño seeds in or add a pinch of cayenne pepper.

I can also swap chives for green onions, use red bell pepper for sweetness, or add a little cooked and crumbled smoked turkey for a smoky flavor.

Storage/Reheating

I store leftover crawfish cornbread in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm slices in the oven at 325°F until heated through. I can also microwave a slice in short intervals, but the oven keeps the texture better.

Related Recipes:

Spicy Cajun Garlic Lobster

FAQs

Can I use frozen crawfish tails?

Yes, I can use frozen crawfish tails. I thaw and drain them well before adding them to the batter.

Can I make this cornbread less spicy?

Yes, I remove the jalapeño seeds or use only one jalapeño for a milder flavor.

Can I use regular corn instead of cream-style corn?

I prefer cream-style corn because it keeps the cornbread moist, but I can add a small amount of regular corn for extra texture.

What should I serve with crawfish cornbread?

I like serving it with gumbo, jambalaya, grilled meats, salad, soup, or hot sauce.

Can I freeze crawfish cornbread?

Yes, I can freeze cooled slices in a freezer-safe container for up to 2 months. I thaw them in the refrigerator before reheating.

Conclusion

This Crawfish Cornbread is cheesy, moist, savory, and full of Southern flavor. I like making it when I want a simple baked dish that feels special enough for guests but easy enough for a family meal.

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