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Crawfish Cornbread

September 6, 2016

I was digging through the chest freezer this week when I came across some crawfish tails leftover from a 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!

Crawfish Cornbread

Crawfish-Cornbread-0

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Crawfish Cornbread


★★★★★

5 from 2 reviews

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 12 servings 1x
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Ingredients

Scale
  • 4 eggs
  • 1/2 cup 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

Instructions

  1. 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.
  2. Pour the mixture into a buttered 9 x 13 casserole dish and bake at 375 for 30-45 minutes.
  3. Allow to cool slightly before cutting into squares for serving.

Notes

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.

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STEP BY STEP PHOTOS

Crawfish-Cornbread-1I 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.Crawfish-Cornbread-2Beat the eggs in a large mixing bowl.Crawfish-Cornbread-3Add the remaining ingredients to mixing bowl… Crawfish-Cornbread-4and combine well.Crawfish-Cornbread-5Toss in the crawfish tails…Crawfish-Cornbread-6and mix them into the mixture.
Crawfish-Cornbread-7Pour the mixture into a buttered 9 x 13 casserole dish and bake at 375 for 30-45 minutes.Crawfish-Cornbread-8Allow to cool slightly before cutting into squares for serving.

Crawfish Cornbread - Makes great use of your leftover crawfish tails!

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Reader Interactions

Comments

  1. Maranda says

    September 29, 2017 at 12:02 am

    Looks great!! I had a question about the oil. Is 1/2 tablespoon, teaspoon?

    Reply
    • MarkMark says

      October 2, 2017 at 9:55 pm

      Oh geez, thank you so much Maranda for pointing this out. It is a 1/2 cup of cooking oil that is needed. Let me know how it comes out!

      Reply
      • Robin says

        October 20, 2017 at 8:59 pm

        Is that a 9×13 pan?

        Reply
        • MarkMark says

          October 21, 2017 at 11:22 am

          Good eye Robin! That is indeed a 9×13 dish.

          Reply
  2. cleo says

    September 30, 2017 at 2:06 pm

    I’ve had this pinned for too long! Finally making this to serve during the Saints game tomorrow!

    ★★★★★

    Reply
    • MarkMark says

      October 2, 2017 at 10:22 pm

      That’s a perfect use for this recipe Cleo. Who Dat!

      Reply
  3. Kris says

    October 4, 2017 at 9:32 pm

    OMG! I love this idea so much more than crawfish bread, which I find TOO rich. I’m totally going to try this and serve it as muffins.

    Reply
  4. Laura says

    November 2, 2017 at 1:06 pm

    I’m thinking about trying this for Thanksgiving. If I buy the Crawfish in a pack do I have to season and sauteed first before putting it in the Crawfish batter?

    ★★★★★

    Reply
    • MarkMark says

      November 5, 2017 at 9:16 pm

      Hey Laura, crawfish tails from a frozen packet do not need to be sautéed since they were already pre-cooked. I would recommend you do soak the thawed crawfish tails in a cap full of crab boil if you have some.

      Reply
  5. Belinda says

    December 4, 2017 at 1:20 pm

    What kind of cheese are you referring to? Pepper jack? Or a soft cheese like pimento cheese except with jalapeños in it? Or velveta with peppers?

    Reply
    • MarkMark says

      December 5, 2017 at 12:11 am

      I used Pepper Jack but any cheese with a kick will work. Feel free to get creative with it!

      Reply
  6. shay says

    November 19, 2018 at 11:50 am

    I want to make this for Thanksgiving….it says 1 Jiffy cornbread….thats just 1 small box, right? It seems amazing it would go in a 9×13 pan….

    Reply
    • MarkMark says

      November 22, 2018 at 12:05 pm

      That is correct Shay. The 8.5 oz box is what you need.

      Reply
  7. KelC says

    December 22, 2020 at 7:44 am

    I have had this with whole kernel corn in it. Do I just substitute the creamed corn for whole kernel corn, or do I follow the recipe as is and just add in whole kernel corn?

    Reply
    • MarkMark says

      December 23, 2020 at 1:14 pm

      I recommend using the creamed corn and adding the drained whole kernel corn to the the mixture. You are going to want the creaminess of the creamed corn to keep the constancy of the cornbread. Let me know how it comes out!

      Reply

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