I was digging through the chest freezer this week when I came across some crawfish tails leftover from that crawfish boil in June. I was thinking about making Crawfish Bread again, but I remembered I had this killer Crawfish Cornbread recipe I got from a Christmas party some years back. Hoping I wrote down the recipe correctly, I gave it a try!
- 4 eggs
- ½ cooking oil
- 1 onion, chopped
- 1 cup jalapeño cheese, diced into small cubes
- 1 can cream style corn
- 1 Jiffy cornbread mix
- 1 lb crawfish tails
- Beat the eggs in a large mixing bowl. Add the remaining ingredients to mixing bowl and combine well. Toss in the crawfish tails and mix them into the mixture.
- Pour the mixture into a buttered casserole dish and bake at 375 for 30-45 minutes.
- Allow to cool slightly before cutting into squares for serving.
STEP BY STEP PHOTOS
I used leftover crawfish from a crawfish boil, but you can use frozen crawfish instead. Just thaw the crawfish tails and soak them in a cap of crab boil.Beat the eggs in a large mixing bowl.Add the remaining ingredients to mixing bowl… and combine well.Toss in the crawfish tails…and mix them into the mixture.
Pour the mixture into a buttered casserole dish and bake at 375 for 30-45 minutes.Allow to cool slightly before cutting into squares for serving.