Crawfish Cornbread Recipe

4.37 from 11 votes

Crawfish Cornbread Recipe

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.

Course Texas Recipes

Cuisine Cajun Cooking

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 275kcal

Author Sarah Penrod

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.

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