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.

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.

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.

I asked my mom if this recipe originally came from my Grandmother or my Aunt. We can’t really remember, but that probably is just because it became such a staple at the dinner table in our own house. In true fashion, Will and I have since changed it up just a little. It’s kinda what we do. One of the fun things about this recipe is that you can change up the flavors easily to make this different each time you make it. Maybe you are feeling chili seasoning and ground turkey? Maybe you need a little heat and want to toss in some jalapeños or shredded pepper jack cheese? This one is easy to adjust! For this post, I’ll stick with our classic version with onions and green chiles. Try it out and let me know what flavors you add!

This one’s for you Grandma… or Aunt Jerrie!

Cowboy Cornbread

1 lb ground beef
1 medium onion, chopped
2 pkg corn muffin mix*
1 can creamed corn
1 can corn, drained
3 eggs, slightly beaten
¼ c milk
2 c shredded cheddar cheese
1 small can green chilies, diced

*Corn muffin mix includes baking powder for a fluffier cornbread. If you use a plain cornbread mix, add up to 1 tsp of baking powder to the mix.

Preheat the oven to 350.

Chop the onion. (Side note – look at that fabulous knife Will is using! It was custom-made from Houston Edge Works and I can’t wait until mine is in my hands!)

Add a little olive oil to a skillet and saute the ground beef and onions. Season with salt and pepper.

At this point, you can play with the flavors of the meat mixture. Add taco seasoning or chili seasoning, chop up a bell pepper or a couple jalapeños, add a can of black, red, or pinto beans. You could also swap out the ground beef for ground turkey, or we have many times used ground venison.

While the meat and onions are cooking, prepare the cornbread mixture.

In a medium bowl, mix the corn muffin mix, corn and eggs. Stir in the milk. You can add to the recipe here as well – maybe some candied jalapeños?

Grease a 9×13 baking dish with cooking spray. Pour half of the cornbread mixture into the pan and smooth to the edges.

Cover the cornbread mixture with the ground meat mixture, then chopped chiles, then 1 1/2 cups shredded cheese.

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Cover the pan with the remaining cornbread mixture, carefully smoothing it to the edges to cover, not mix, the cheese.

Bake the cornbread at 350 for 45 minutes.

Top with remaining 1/2 cup shredded cheese and bake another 10 minutes, or until cheese is melted and beginning to brown.

Enjoy and let me know how you change this recipe up!

Full Recipe

Cowboy Cornbread

1 lb ground beef
1 medium onion, chopped
2 pkg corn muffin mix*
1 can creamed corn
1 can corn, drained
3 eggs, slightly beaten
¼ c milk
2 c shredded cheddar cheese
1 small can green chilies, diced

*Corn muffin mix includes baking powder for a fluffier cornbread. If you use a plain cornbread mix, add up to 1 tsp of baking powder to the mix.

Chop the onion.

Add a little olive oil to a skillet and saute the onion and ground beef until no longer pink.

While the beef and onions are cooking mix the corn muffin mix, corn and eggs in a medium bowl.

Stir in the milk.

Pour half of the cornbread mixture into a greased 9×13 pan and spread to the edges.

Cover with meat, the diced chilies and 1 ½ cups cheese.

Pour the remaining cornbread mix on top, being careful to spread over the cheese.

Bake at 350 for 45 minutes.

Top with remaining ½ cup shredded cheese and back another 10 minutes, or until cheese is melted and beginning to brown.