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CAJUN CRAWFISH CORNBREAD

This recipe is the perfect combination of New Orleans food combined with my southern roots cornbread recipe.

HOW TO MAKE DELICIOUS CAJUN CRAWFISH CORNBREADHOW TO MAKE DELICIOUS CAJUN CRAWFISH CORNBREAD

After living in the New Orleans area where crawfish is a staple, I had to learn how to combine crawfish and cornbread and make the Best Crawfish Cornbread.  The seafood seasoning, Cajun seasoning, Crawfish, cheese, and corn make this cornbread an incredibly delicious combination.  When baking this cornbread, the aroma reminds me of a crawfish or shrimp boil, which I enjoy.  It is a great mix of my southern Alabama heritage with my experience of Louisiana cooking.

Crawfish Cornbread  Adapted from 2001 Taste of Home Annual Cookbook. The original recipe called for green pepper and jalapeno which I am sure would also be great. I added some Cajun seasoning and Seafood seasoning which is beautiful with the crawfish.

Crawfish Cornbread
 
Author: 
Recipe type: Entree
Cuisine: Cajun
Ingredients
  • 1 cup corn meal - self-rising
  • ¾ cup all-purpose flour
  • One tsp Cajun seasoning
  • One tsp Seafood seasoning
  • 12 ounces crawfish
  • 2 cups shredded cheddar cheese
  • One onion, diced small
  • One can cream corn
  • 1 cup milk
  • Two eggs, beaten
  • 4 TB vegetable oil
  • 3 TB butter melted in the skillet
Instructions
  1. Combine the eggs, oil, and milk and add them to the dry ingredients.
  2. Stir in the cream corn, onion, crawfish, and cheese. Blend well.
  3. Melt three tablespoons of butter in a large cast-iron skillet.
  4. Remove it from the oven and pour in the cornbread batter.
  5. Pour batter into cast-iron skillet and bake at 375 degrees F for 45 to 55 minutes.

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5 thoughts on “CAJUN CRAWFISH CORNBREAD

  1. Hey! Just found your website today while looking up some recipes using crawfish.
    Love it! Printed out the recipe for crawfish cornbread and I have a question. You
    have 1 cup of cornmeal. Regular or self rising? Thank you so much and God bless.
    Cheryl from Florida

    • Cheryl, Thank you for stopping by recipesforourdailybread.com and for taking the time to leave a comment. I used 1 cup of self rising cornmeal. I hope you enjoy this recipe. My family really enjoys it. 1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal

      I hope this helps. Blessing, Diane Roark

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