Today, we're immersing ourselves in a dish that's close to my heart and a true tribute to Louisiana's rich culinary heritage – Crawfish Corn Bread. Picture this: the comforting, homey goodness of light and fluffy cornbread, now jazzed up with the zesty, bold flavors of Louisiana crawfish.
It's a match made in Cajun heaven, y'all! For those who share my passion for all things Louisiana or are eager to take a culinary leap into our vibrant culture, this dish is a must-try during crawfish season, Mardi Gras time, or Jazz Fest.
It can be enjoyed as a main course or served aside cajun favorites like crawfish etouffee, chicken and sausage gumbo, or a bowl of red beans and rice.
Let's embark on a flavorful journey through the bayous and celebrate why Crawfish Corn Bread is not just food, but a love affair with Louisiana's soulful cooking. Get ready to be swept off your feet!
How To Make Crawfish Cornbread
We'll start with a simple box of cornbread mix, but do not follow the directions on the back of the box.
Instead, we'll add our own unique ingredients to dress it up-- like seasoned crawfish tails, melted butter, Rotel tomatoes (a canned tomato product that combines jalapeno peppers and diced tomato), 4 ounces shredded pepper jack cheese, and traditional cajun or creole seasoning.
Melt the butter and add the other wet ingredients (eggs, Rotel, seasonings, and onion mixture).
Fold in the crawfish mixture and shredded cheese.
Stir well and pour into a buttered 9x13 casserole dish or a large preheated cast iron skillet.
Substitutions and Tips For Crawfish Cornbread
- Substitute the Rotel tomatoes and peppers for a can of creamed corn
- Alternate whatever cheese you've got handy such as Colby jack, cheddar cheese, or even specialty cheeses like jalapeno gouda
- For extra flavor, use crawfish tails saved from a crawfish boil for this recipe. They are absolutely loaded with flavor from the boil broth!
- Add in alternative vegetables like the classic Louisianna "holy trinity" of yellow onion, celery, and green pepper, for some or all of the vegetables in this batter.
(Links are affiliate links to products we think are helpful and we may receive a small commission, at no cost to you, if purchased.)
What To Serve With Crawfish Cornbread
While traditional cornbread is relegated to the side or bread category, any crawfish bread is practically a main dish. For that reason, you can easily serve this delicious dish with a nice green salad.
For parties and celebrations, serve it with any of your favorite cajun foods as a side dish. Some of my favorites come from famous Louisiana community cookbooks such as, Talk About Good! Le Livre de la Cuisine de Lafayette.
Inside, you'll find cajun favorites such as...
- seafood gumbo
- crawfish etouffee
- shrimp creole
- crawfish bisque
- red beans and rice
--and many other family favorites. This cornbread is an excellent accompaniment to any traditional Cajun recipe.
Have questions? Need help? Have an addition or a suggestion to a recipe? Drop me a comment below!
Join us on Social Media using the links below!!
Crawfish Cornbread Recipe
Ingredients
- 1 lb. crawfish tails
- 1 stick butter melted
- 1 box jiffy corn bread
- 1 teaspoon garlic powder
- 1 teaspoon cajun seasoning salt
- 3 large eggs
- 1 cup green onions chopped
- 1 cup white onion chopped
- 1 can Rotel tomatoes drained of juice
- 4 oz. grated cheese about 1 ½ cups such as pepper jack, monterey jack, or colby
Garlic Butter Drizzle:
- ½ stick butter
- ¼ teaspoon garlic salt
Instructions
- Preheat your oven to 350°F.
- In a small bowl, melt butter in the microwave in 30-second bursts until melted. Bring the butter to room temperature to avoid cooking the raw eggs.
- In a large mixing bowl, combine the melted butter, eggs, garlic powder, seasoning salt, and box of cornbread mix. (Obviously, do not follow the instructions on back of corn bread mix box. Stir this mixture up well.
- Drain the can of Rotel tomatoes and add them to the bowl, add in the chopped green onion and chopped white onion. Add in the shredded cheese and cooked crawfish tails. Fold the mixture together until well combined.
- Pour into a greased 9 x 13 baking pan or casserole dish.
- Carefully place the cornbread into the oven and set a timer for 45 minutes. (It may need an additional five minutes depending on the baking vessel used.)
- Meanwhile, melt half a stick of butter with a quarter teaspoon of garlic salt and mix well with a pastry brush. Reserve for glazing the bread as soon as it comes out of the oven.
- When the crawfish bread comes out of the oven golden brown, brush with the garlic butter and cut into small squares. Serve with your favorite gumbos and étouffé.
Missy says
Yummmmmyyyy...makes me want to ask "are you going to eat your cooorrrnnnnbread?" 🙂
Sarah Penrod says
Yes, I am!!!
Kyalo says
This post makes the process feel doable. I especially like the part about the crawfish and cornbread combo. That part stood out to me most.
Patrice Loibner says
I do not have jiffy, I bought a bag of corn flour. How can I make this with corn flour?
This recipe looks great thanks
Linda Landers says
I’m not a fan of crawfish! I know, that’s a sin right!! But this sounds so good,could I use something else instead?
Sarah Penrod says
Maybe little pieces of chicken or steak!!