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Crawfish Cornbread Recipe

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. 

A square of crawfish cornbread on a pretty blue plate.

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!

Ingredients for crawfish cornbread including yellow corn meal mix, rotel, crawfish, diced onion, green bell peppers, cheese, and black pepper
Common Ingredients In Crawfish Cornbread

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 9×13 casserole dish or a large preheated cast iron skillet. 

A large baking dish full of the raw batter, ready to go into a hot oven.
For cut squares, use a favorite casserole dish for the cooking vessel.

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.

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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. 

After making this crawfish cornbread you’ll be an honorary cajun! Enjoy.

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Crawfish Cornbread Recipe
Yield: 12

Crawfish Cornbread Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A fluffy cornbread loaded with seasoned crawfish tails, gooey cheese, Rotel tomatoes, green onions, and a pop of cajun seasoning. It's an impressive side dish to serve with gumbo, red beans and rice, or your favorite cajun dishes.


  • 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


    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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 275Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 143mgSodium: 490mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 14g

This nutritional information is provided as a courtesy as an estimate only. Consult with a dietician for precise estimates. This website makes no claims that the nutritional values listed are accurate.

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