Crawfish Cornbread

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Crawfish boils are one of the best things about springtime. Typically they involve warmer weather, piles of peel-and-eat mudbugs, various veggies that have soaked up all the good spice, dirty rice, lots of napkins, drinks and good friends.  Minus the warm weather, we had all that this past weekend.

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Towards the end of the night, I start hoping for leftovers.  That’s because something tasty comes the day after a boil… Crawfish Cornbread.  This recipe comes from a family friend of Will’s and it has now become a post-boil tradition in our little home. It’s easy to make and makes a potentially forgotten and leftover mudbug shine as a new dinner option.

Fun fact:  Will also won the Friday Night Feast event at a local cookoff with this recipe.  It’s award-winning cornbread!

Do you love a good crawfish boil?  What’s your go-to for leftovers?


Crawfish Cornbread

  • 1 box Jiffy Corn Muffin mix
  • 1 stick melted butter
  • 3 eggs
  • 1 can creamed corn
  • 1 tsp baking soda
  • 1 tsp Cajun spice
  • 1 tsp salt
  • 1 tsp pepper
  • 2 C cheddar cheese, shredded
  • ½ C chopped green onions
  • ½ C chopped bell pepper, or small can of diced green chiles
  • 1 stalk celery, chopped
  • 1 lb crawfish tails

Preheat the oven to 375.

In a large bowl, or using a mixer, combine the cornbread mix, melted butter and eggs.

Stir in the creamed corn.  Add the baking soda, Cajun spice*, salt, pepper and shredded cheese.

*For Cajun spice, we tend to use something along the lines of Tony Chachere’s Creole Seasoning.  If you are into making your own blends, I like to follow the recipes for Emeril Lagasse’s seasonings.

At this point, I usually take the bowl off the mixer stand and do the rest by hand. Stir in the chopped veggies and the crawfish tails.

Pour the mixture into a greased 9×13 baking dish.

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Bake for 45-50 minutes or until the top is a golden brown and a toothpick inserted in the middle comes out clean.

Easy, right?!

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Full Recipe

Crawfish Cornbread

  • 1 box Jiffy Corn Muffin mix
  • 1 stick melted butter
  • 3 eggs
  • 1 can creamed corn
  • 1 tsp baking soda
  • 1 tsp Cajun spice
  • 1 tsp salt
  • 1 tsp pepper
  • 2 C cheddar cheese, shredded
  • ½ C chopped green onions
  • ½ C chopped bell pepper, or small can of diced green chiles
  • 1 stalk celery, chopped
  • 1 lb crawfish tails

Mix all ingredients and pour into a prepared baking dish.

Bake at 375 for about 45-50 minutes.

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