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Sorry I’ve missed out on doing some post. We had a family vacation over the weekend and my schedule has been crazy busy lately. Lots of good things happening in the works that I hope to share soon.

We love crawfish season down here in the South! This recipe is perfect come Fall when I make more rice and beans for those cool weather nights. I think the only thing I would change is adding a little sugar to the recipe. Otherwise the flavor is really good.

Crawfish Cornbread

(Adapted from The Runaway Spoon)


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2 cups yellow cornmeal

1 teaspoon baking powder

1 teaspoon salt

¼ teaspoon Creole seasoning

6 eggs

2/3 cup vegetable oil

1 yellow onion, finely diced

8 ounces cheddar cheese, grated

1 (12-ounce) bag frozen corn, thawed

2 pounds crawfish tail meat, finely chopped

1 (4-ounce) can diced jalapenos


Preheat the oven to 350°. Grease a 9 by 13 inch baking dish.


Stir the cornmeal, baking powder, salt and Creole seasoning together in a very large bowl.


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Stir in the eggs and oil and mix thoroughly.


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Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.


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Spread the cornbread into the prepared pan, smoothing out the surface.

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Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

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