Go Back
Crawfish Cornbread Recipe

Crawfish Cornbread Recipe

This crawfish cornbread recipe is a savory Cajun-style bake packed with tender crawfish, sweet cornbread, and melted cheese. It’s soft in the center with a light golden crust on top, perfect for family dinners, potlucks, or Mardi Gras gatherings. Easy to make in one pan with simple ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Side Dishes
Cuisine: American Southern, Cajun, Louisiana
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb crawfish tails drained well, thawed if frozen
  • 2 boxes Jiffy cornbread mix or 2 cups cornmeal mix equivalent
  • 1 cup shredded cheddar cheese
  • 2 large eggs
  • 2/3 cup milk add more if batter is too thick
  • 1 cup onion chopped
  • 1 cup bell pepper chopped (green or mixed colors)
  • 1/2 cup green onions chopped
  • 1/4 cup butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 can cream-style corn optional for extra moisture

Equipment

  • Cast iron skillet or 9x13 baking pan
  • Mixing bowl
  • Spatula or wooden spoon

Method
 

  1. Preheat oven to 375°F and grease a cast iron skillet or baking pan until lightly coated. The pan should be ready for a slight sizzle when batter hits it.
  2. Melt butter in a pan over medium heat, then add onions and bell peppers. Cook for 3–5 minutes until soft and fragrant.
  3. In a large bowl, whisk eggs, milk, melted butter, salt, pepper, garlic powder, and Cajun seasoning until smooth and creamy.
  4. Stir in Jiffy cornbread mix gently until just combined. The batter should be thick but still pourable.
  5. Fold in crawfish tails, cooked vegetables, green onions, and shredded cheese. Mix slowly to keep texture light.
  6. Pour batter into prepared pan and spread evenly. Tap lightly to remove air pockets.
  7. Bake for 45–55 minutes until golden brown on top and firm in the center. The edges should pull slightly from the pan.
  8. Let rest for 10 minutes before slicing so it sets properly and holds shape.

Notes

  • Always drain crawfish well to avoid a soggy center.
  • Do not overmix batter or the cornbread will become dense.
  • Cast iron gives the best crispy edges, but a 9x13 pan also works fine.