Crawfish Cornbread

cornbreadCrawfish Cornbread

Words can’t express nor can pictures convey how delicious this recipe is. In the south, we love our corn bread and when you add in ingredients like crawfish it just makes our mouths water. Crawfish is one of those rare foods that I simply can’t get enough of. I could probably eat my weight in crawfish if given the chance. When it comes to crawfish or crawdads I simply have to go in with a predetermined amount. So this recipe is one of my favorites. I have also substituted crab meat for crawfish in a pinch and spinach for jalapenos to accommodate people that can’t have jalapenos.



2 Eggs Beaten

8oz Cheddar Cheese

1/2 Chopped Onion

1/4 Cup Oil

1 Package Jiffy Cornbread

1 Can Cream Style Corn

4-6 Chopped Jalapenos

1 Package Crawfish Tails



Mix all ingredients together. It does not have to be super smooth, although I mix it well so that the ingredients are all spread out in the cornbread. Stir well. Grease the pan. Pour into iron skillet or 9 x 13 pan, bake at 350 for 1 hour. If you use a casserole dish or 9 x 13 pan, foil can be placed in the bottom to cut down on clean up.


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