Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This recipe was in our local paper during the holidays. I haven't tried it yet but plan to soon. I have had a commercially made version of this and it was fairly good but I think homemade anything is much better! Hope you'll give it a try and let me know how you like it. Edited: I finally made this and it is a wonderful recipe. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Also, 1/2 tsp cajun seasoning could be added for an extra kick.

Ingredients Nutrition


  1. Saute onions and bell pepper in a little butter, cooking until onions are transparent.
  2. Add jalapeno pepper and set aside.
  3. Mix all other ingredients, except for crawfish.
  4. Add onions and peppers, then crawfish.
  5. Pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.
Most Helpful

Mmm, mmmm good! DH loved it!! I used a drained can of Niblets corn instead of cream corn, and seasoned the crawfish with some Tony Chachere's creole seasoning and a little garlic salt before adding it to the cornbread batter. Trying to reduce prep time, I went for pre-shredded cheddar cheese. Thanks for sharing, it's a definite keeper!!

MSippigirl March 13, 2016

This is a great recipe. It's quite sound and leaves no room for error. My brother-in-law told me that he saw someone making crawfish cornbread on TV and asked me if I would make him a version of it. My sister does not do seafood at all. So, I researched several recipes and came across this one. I liked the distribution of ingredients as opposed to some recipes that only called for one cup of cornmeal. The only thing I did differently was season the crawfish tails with Old Bay before adding them to the batter. It made the cornbread more savory and flavorful. This is definitely my go to recipe for crawfish cornbread.

Tish F. January 01, 2014

This is OUT OF THIS WORLD GOOD!!! I only used one small jalapeno, as I'm not much of a pepper fan. My brother came over for leftovers and I caught him in the kitchen scraping the pan and licking the spoon. The recipe is easy and is as good, or better than any other recipe I've used for crawfish cornbread. THANKS FOR SHARING!!!

Sherrybeth February 19, 2007