Crawfish Cornbread

8 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
5.0/5 (1)
Crawfish Cornbread
This dish is really a meal in itself! Packed with crawfish tails, jalapeños, cheese, and cream corn, this savory cornbread brings together classic Cajun flavors in every bite. Perfect for potlucks or a hearty weeknight dinner.

Ingredients

8 servings
  • 1 pound crawfish tails
  • 1 pound grated cheese
  • 3 seeded and chopped jalapeno peppers
  • 1 large chopped onion
  • 1 large can cream style corn
  • 1 stick butter (8 tbsp)
  • 1 tbsp vegetable oil
  • 3 eggs
  • 1 tsp Creole Seasonings
  • 1 tsp baking soda
  • 2 packages cornbread mix

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Pour vegetable oil in a 10 inch cast iron skillet and place in oven to heat eight minutes.
  3. Mix all ingredients (crawfish tails, grated cheese, jalapeños, onion, cream corn, butter, eggs, Creole seasonings, baking soda, and cornbread mix) in a large bowl until well combined.
  4. Carefully remove hot skillet from oven. Pour cornbread mixture into hot skillet and bake for 45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Common Problems and Solutions

Q: Can I use frozen crawfish tails?

A: Yes, just make sure to thaw them completely and drain well before adding to the batter to avoid excess moisture.

Q: My cornbread came out soggy in the middle. What happened?

A: This usually happens if the skillet wasn't hot enough before adding the batter, or if the crawfish weren't drained well. Make sure to preheat the skillet for the full 8 minutes and pat crawfish dry if they seem wet.

Tips and Techniques

The hot cast iron skillet is essential for creating a crispy, golden crust on the bottom and edges. Don’t skip the preheating step! You can adjust the heat level by adding more or fewer jalapeños.

Ingredient Substitutions

  • crawfish tails: cooked shrimp, chopped
  • jalapeño peppers: bell peppers or poblano peppers
  • cream style corn: whole kernel corn plus 2 tablespoons milk

Equipment Needed

  • 10 inch cast iron skillet
  • Large mixing bowl

Historical Context

Crawfish cornbread is a beloved Cajun fusion that brings together two Louisiana staples—crawfish season and cast iron cornbread. It’s a popular dish at crawfish boils and family gatherings throughout South Louisiana.