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Crawfish Cornbread

February 10, 2013 by The Runaway Spoon 20 Comments

IMG_94251 Crawfish Cornbread

It’s Mardi Gras time, and so it’s time for crawfish. Crawfish Cornbread is a recipe I have seen in many Louisiana community cookbooks over the years, and I’ve whipped up a batch or two in my time. I have no idea if this is a traditional Cajun recipe, or started it’s life on the back of corn bread mix box, but that doesn’t matter to me, because it is a sound idea that results in a delicious dish.

I’ve altered my version so it is packed with crawfish and has a nice level of spice. I use frozen crawfish tail meat, which is easy to find around here, but if you happen to have some fresh daddies around and want to pull out all that juicy flesh, please do so.  This cornbread is lovely beside a bowl of Red Beans and Rice, but cut into small squares it makes a nice nibble. It is even hearty enough to serve with a nice green salad for a meal.

Crawfish Cornbread

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. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

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

Serves 8 – 10

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Filed Under: Holiday Cooking, Mardi Gras, Meat Poultry Seafood, Snacks And Starters, Southern Specialties Tagged With: cajun, corn, crawfish, Creole, jalapeños, Mardi Gras, Southern specialties

Reader Interactions

Comments

  1. LCW says

    February 12, 2013 at 4:25 pm

    Where can you get crawfish locally?

  2. The Runaway Spoon says

    February 13, 2013 at 6:04 pm

    I find frozen crawfish tail meat in the frozen seafood section of my grocery.

  3. NOLA says

    February 13, 2013 at 8:20 pm

    This sounds fabulous! Do you think this recipe would work as individual muffins, and if so, how long would you bake them?

  4. The Runaway Spoon says

    February 14, 2013 at 3:42 am

    Thanks! I have never done this as muffins. My worry would be that there is a lot of crawfish meat in proportion to the cornbread. I think you need to have the whole mix in one place to get the cornbread effect. If it wasn’t divided absolutely equally, I’d worry that some would be to bready and some would have too much filling and fall apart. Does that make sense? If you do try it, let me know how it works out! Bonne Chance!

  5. Norma Stewart says

    February 14, 2013 at 7:26 pm

    I was looking forward to this dish and it came out very dry-followed the directions except for the jalapenos-what did I do wrong!

  6. Lynn Dudley says

    February 15, 2013 at 8:57 am

    I used to have an old family recipe for graham-cracker cake that I loaned to someone never to be seen again. It was so light and airy and not sickenly sweet. I’ve tried many recipes since and not found one that comes close in comparison. Do you possibly have one you’ve run across in your travels that you would recommend? I’ve heard that my original was (of all things) Italian in origin! I’m so hoping you can help me or suggest a site that I can research. THANK-YOU going broke in epic fails!!

  7. The Runaway Spoon says

    February 15, 2013 at 3:29 pm

    Sorry, I don’t have any ideas. Maybe do a search of old-fashioned community cookbooks from the area?

  8. The Runaway Spoon says

    February 15, 2013 at 3:32 pm

    Sorry this didn’t work for you. The jalapeños do add some moistness, but that shouldn’t have been a problem. I’ve always found this to be very moist and packed with corn, crawfish and onion. It really only needs to cook until it is just firm and a tester comes out clean. Over cooking any cornbread can produce dry results.

  9. argiebargie says

    February 15, 2013 at 4:08 pm

    Made this for my Louisiana born husband for Valentine’s and he went nuts. So good! But he put some hot sauce on it too.

  10. Cajun Cook says

    March 9, 2013 at 6:41 pm

    Before my old high school football coach was about to say something disparaging, he would first say “Not to disparage anyone, but..” So, not to disparage anyone, but after attempting to mix up 4 pounds of stuff into a small amount of cornbread mix, I made another half amount of cornbread mix and added it to what the recipe calls for. I still find it could have used less non-cornbread ingreedients. This is not to say it wasn’t good, (It was tasty) It just wasn’t of, what I consider to be, cornbread texture. At all. I think if you mix everything up, roll it into balls, roll it in flour and deep fry it, it would probably make some killer crawfish cakes. Either way, thanks for the recipe.

  11. Suzanne says

    January 21, 2014 at 9:40 pm

    This sounds great. I recently had a dish called Crawfish Moulon – it was crawfish cornbread covered with crawfish étouffée. Yum!!

  12. storm says

    January 23, 2015 at 12:04 pm

    Does the crawfish have to be finely chopped or could I leave some in bigger pieces?
    Thanks!

  13. The Runaway Spoon says

    January 25, 2015 at 12:31 pm

    I few larger pieces might be ok, but to keep the cornbread from falling apart, all the ingredients need to be pretty finely chopped.

  14. Beverly says

    January 15, 2017 at 11:46 am

    Can this dish be frozen?

  15. The Runaway Spoon says

    January 15, 2017 at 2:07 pm

    I really don’t think so. Part of the glory of this recipe is how moist it is and I don’t think that would translate after freezing.

  16. Jenn says

    October 7, 2017 at 4:19 pm

    I found the whole mix too dry. I added 1/2 cup milk & it was perfect. Thanks for the recipe!

  17. Michelle Harvey says

    February 7, 2021 at 6:08 pm

    My husband and I live in Louisiana and I just made this crawfish cornbread. I thought it was a little dry but he loved it. Next time I make it , I may use cream style corn to make it more moist.

  18. Betty Livengood says

    August 11, 2021 at 6:53 am

    I live in N.E. Arkansas and if any one knows where I can buy frozen Crawfish Tails from Louisiana please let me know. When we lived there (my husband was from Sulphur) I could get them fresh or Frozen at Albertson’s Grocery Store. Most Crawfish I find frozen is from China, they do not taste at all like crawfish. This recipe looks delicious, and with a side of Bean’s and rice, or just Bean’s. Oh ya’ll now that’s fine Eating…

Trackbacks

  1. FMITK: From My Impossibly Tiny Kitchen | Langostino Cornbread says:
    February 12, 2014 at 6:10 pm

    […] from the runaway spoon makes 8-10 servings in ~1 hr 15 […]

  2. Pinterest's Most Popular Mardi Gras Pins | Pin-n-Tell says:
    February 11, 2015 at 9:10 am

    […] Crawfish Cornbread by The Runaway Spoon […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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