Crawfish Cornbread

Leftover Crawfish Cornbread can be split, toasted and buttered.

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  • 1 cup crawfish tails, peeled and deveined
  • Cajun/Creole seasoning to taste
  • 1 1/2 cups cornmeal, preferably stone ground
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher or sea salt
  • 2 eggs, lightly beaten
  • 1 1/2 cups milk
  • 4 tablespoons butter, melted
  • 1/2 cup grated cheddar cheese
  • 1 large jalapeño, seeded and chopped
  • 1 small bell pepper, seeded and chopped


  1. Heat oven to 400 degrees F. Grease a 9-inch square baking pan.
  2. Season crawfish generously with Cajun/Creole seasoning and set aside.
  3. Combine cornmeal, flour, baking powder and salt in large bowl and whisk to combine.
  4. In another bowl, beat eggs; add milk and stir into dry ingredients.
  5. Add melted butter and cheddar, and stir to combine.
  6. Add jalapeño, bell pepper and crawfish. Stir to combine.
  7. Pour into prepared pan and bake iuntil a wooden pick inserted in the center comes out clean, about 20-25 minutes.

Yield: 9 servings