3 Reviews

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!!

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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.

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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!!!

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Sherrybeth February 19, 2007
Crawfish Cornbread