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Crawfish Cornbread

  • Total Time: 50 mins
  • Yield: 12 servings 1x


  • 4 eggs
  • 1/2 cup cooking oil
  • 1 onion, chopped
  • 1 cup jalapeƱo cheese, diced into small cubes
  • 1 can cream style corn
  • 1 Jiffy cornbread mix
  • 1 lb crawfish tails


  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.


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.

  • Prep Time: 5 mins
  • Cook Time: 45 mins