Crawfish-Broccoli Cornbread

8 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
5.0/5 (1)
The original recipe was for the broccoli corn bread and it was my family’s favorite. But my husband has to have some type of meat, so I came up with this crawfish and cheddar cheese version, and everyone loved it. I have also used shrimp, left over chicken that I deboned or even pre-cooked ground meat. For vegetarians, just leave out meat.

Ingredients

8 servings
  • 1 box Jiffy Cornbread
  • 4 eggs
  • 1 large chopped onion
  • 1 stick (8 tbsp) melted butter
  • 1 box frozen broccoli, thawed, chopped & drained
  • 1 pound crawfish
  • 2 cups grated cheddar cheese
  • 1 tsp Cajun seasoning
  • 1 tsp hot sauce (optional)

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a 9x13 glass baking pan.
  2. In a large mixing bowl, combine the Jiffy cornbread mix, eggs, chopped onion, melted butter, broccoli, crawfish, cheddar cheese, Cajun seasoning, and hot sauce (if using). Mix until all ingredients are well combined.
  3. Pour the mixture into the greased 9x13 pan, spreading evenly.
  4. Bake for approximately 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  5. Let cool for 5-10 minutes before slicing and serving.

Tips and Techniques

Make sure to thoroughly drain the thawed broccoli by pressing it in a colander or squeezing in paper towels—excess moisture will make the cornbread soggy. If using frozen pre-cooked crawfish tails, no need to thaw them first; they’ll warm through during baking.

Ingredient Substitutions

  • crawfish: shrimp, cooked chicken, or ground beef
  • Jiffy Cornbread mix: any cornbread mix or homemade cornbread batter
  • frozen broccoli: fresh broccoli, chopped small

Equipment Needed

  • 9x13 glass baking pan
  • large mixing bowl
  • whisk or spoon for mixing