Cajun Crawfish Cornbread

6 servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Beginner
Cajun Crawfish Cornbread
More and more Cajun families are combining cuisines to make wonderful meals for families. This crawfish and jalapeño-studded cornbread with cheddar cheese is moist, rich, and packed with Louisiana flavor. Our author writes “We make this cornbread for every holiday, every special occasion and just whenever we crave it. Where other Mexican corn breads are dry, this cornbread is very moist and delicious. It is a real crowd pleaser.”

Ingredients

  • 1 pound Louisiana crawfish, cut in half and seasoned
  • 2 boxes Jiffy corn bread mix
  • 3 eggs
  • 1 onion, chopped
  • 1/2 cup oil
  • 1 can cream corn
  • 8 jalapeños, chopped (jar or fresh)
  • 2 tbsp sugar
  • 2 cups milk
  • 1 1/2 bags (8 oz) shredded cheddar cheese

Step-by-Step Instructions

  1. Preheat oven to 375°F. Spray an 11x13 glass baking pan with cooking spray.
  2. Mix all ingredients (corn bread mix, eggs, chopped onion, oil, cream corn, jalapeños, sugar, milk, and cheese) in a large bowl until well combined.
  3. Fold in the seasoned crawfish pieces gently, distributing them throughout the batter. Pour the mixture into the prepared pan.
  4. Cover the pan with aluminum foil. Bake covered at 375°F for 30 minutes.
  5. Remove foil and continue baking uncovered for an additional 30-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Let cool for 5-10 minutes before cutting into squares. Serve warm.

Common Problems and Solutions

Q: Why is my cornbread dry instead of moist?

A: Make sure you're using the full 2 cups of milk and the can of cream corn—these are what create the signature moisture. Don't overbake; remove it as soon as a toothpick comes out clean.

Q: Can I use frozen crawfish tails?

A: Absolutely! Thaw them first and pat dry to remove excess moisture. Season them well before adding to the batter.

Q: My cornbread is still gooey in the middle but browning on top. What do I do?

A: Keep it covered with foil for the full first 30 minutes, then if the top browns too quickly while the center cooks, tent it loosely with foil again while finishing the baking.

Tips and Techniques

The crawfish should be cut in half so they distribute better throughout the cornbread and cook evenly. Don’t skip covering with foil for the first half of baking—this keeps the cornbread moist and prevents the top from over-browning before the center is done. For extra spice, leave some jalapeño seeds in the mix.

Ingredient Substitutions

  • Louisiana crawfish: Cooked shrimp, cut into bite-size pieces
  • Fresh jalapeños: Jarred jalapeños or canned green chiles
  • Cheddar cheese: Pepper jack cheese or Monterey Jack
  • Jiffy corn bread mix: 2 cups cornmeal + 2 cups flour + 1/4 cup sugar + 4 tsp baking powder + 1 tsp salt

Equipment Needed

  • 11x13 glass baking pan
  • Large mixing bowl
  • Aluminum foil
  • Whisk or wooden spoon

Historical Context

This fusion dish reflects South Louisiana’s evolution in the late 20th century as Tex-Mex influences met Cajun ingredients. Crawfish cornbread became a popular potluck and holiday dish, combining the comfort of Southern cornbread with Louisiana’s favorite tail meat.