Shrimp or Crawfish Cornbread

10 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (1)
Shrimp or Crawfish Cornbread
Mawmaw’s seafood cornbread brings together tender shrimp or crawfish, cream-style corn, jalapeño, and cheese in a moist, savory cornbread that’s perfect as a main dish or hearty side. This Louisiana classic works great for potlucks and family gatherings.

Ingredients

10 servings
  • 2 eggs
  • 1 can 15oz cream style corn
  • 1/3 cup oil
  • 3/4 cup grated cheese
  • 1 box Jiffy corn bread - any flavor
  • 1/2 teaspoon liquid crab boil
  • 2 cups raw shrimp or crawfish
  • 1 small onion chopped fine
  • 1 jalapeno pepper chopped fine - no seeds - optional
  • 1 teaspoon garlic granules or garlic powder
  • 1 teaspoon onion powder

Step-by-Step Instructions

  1. Preheat oven to 350°F. If using a cast iron skillet, place it in the oven to preheat for 15 minutes.
  2. In a medium bowl, combine the eggs, corn, oil and cheese until well mixed.
  3. Stir in the cornbread mix, onion powder, garlic powder, and liquid crab boil until just combined.
  4. Fold in the chopped onion, jalapeño pepper (if using), and raw shrimp or crawfish.
  5. Spray a 9x12 inch baking pan or casserole dish with cooking spray and pour in batter. If using a preheated cast iron skillet, carefully remove from oven and pour batter into the hot skillet.
  6. Bake 50 minutes to 1 hour until golden brown and a toothpick inserted in the center comes out clean. The cornbread should be set in the middle and lightly browned on top.
  7. Let cool for 5-10 minutes before slicing and serving.

Common Problems and Solutions

Q: Why is my cornbread dry or crumbly?

A: Make sure you're using cream-style corn (not whole kernel) and don't overbake. The cornbread is done when a toothpick comes out clean, usually around 50-55 minutes. Overbaking will dry it out.

Q: Can I use frozen seafood instead of fresh?

A: Yes, but thaw completely and drain well before adding to the batter. Excess moisture from frozen seafood can make the cornbread soggy.

Q: The center is still jiggly after an hour - what do I do?

A: This is normal with seafood cornbread due to the moisture from the corn and seafood. As long as a toothpick comes out without wet batter and the top is golden brown, it's done. Let it rest 10 minutes and it will firm up.

Tips and Techniques

For extra flavor and a beautiful golden crust, use a preheated cast iron skillet instead of a baking pan. The hot skillet creates a crispy bottom and edges that contrast nicely with the moist interior. If you like a spicier kick, leave some of the jalapeño seeds in or add a dash of cayenne pepper to the batter.

Ingredient Substitutions

  • raw shrimp or crawfish: cooked shrimp or crawfish
  • Jiffy corn bread mix: any 8.5 oz box of corn muffin mix
  • liquid crab boil: 1/4 teaspoon cayenne pepper plus 1/4 teaspoon Old Bay seasoning
  • jalapeño pepper: 1/4 cup chopped pickled jalapeños (drained) or 1/4 teaspoon cayenne pepper

Equipment Needed

  • 9x12 inch baking pan or casserole dish
  • Cast iron skillet (optional, for crustier cornbread)
  • Medium mixing bowl
  • Whisk or wooden spoon

Historical Context

Seafood cornbread is a Louisiana innovation that combines two staples of Southern cooking - cornbread and fresh Gulf seafood. It became popular as a way to stretch crawfish or shrimp into a filling meal that could feed a crowd, making it a potluck and church supper favorite across Acadiana.