Crawfish Cornbread
With family spread across Southeast Louisiana, I have a large collection of crawfish recipes. This one is one of my favorites! We serve it as a casserole for Thanksgiving & Christmas (and whenever else we get the craving!). Personally, I could eat this as a main dish. It's great at room temperature, too -- if there's any left over!
- Preparing Time: 10 minutes
- Total Time: 50 minutes
- Served Person: 12
crawfish
cornbread mix
milk
cream style corn
cheddar cheese
onion
cajun
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 onion finely chopped
- salt to taste
- pepper to taste
- 2/3 cup milk
- 2 boxes cornbread mix
- 1 can cream style corn
- 1 cup cheddar cheese grated
- 1 jalapeno pepper finely chopped
- 1 pound crawfish tails (if using frozen thaw and rinse) peeled
- Carbohydrate 8.46148416666667 g
- Cholesterol 120.334166666667 mg
- Fat 5.324855 g
- Fiber 0.67270835630099 g
- Protein 10.8018125 g
- Saturated Fat 2.59428 g
- Serving Size 1 1 Serving (126g)
- Sodium 232.733833333333 mg
- Sugar 7.78877581036568 g
- Trans Fat 0.575940833333333 g
- Calories 122 calories
1. Heat oven to 375 degrees F. 2. In a mixing bowl, combine cornbread mix, milk, eggs and creamed corn. 3. Once blended, add cheese, onion, jalapeno pepper and crawfish and stir until well-mixed. 4. Pour into 9x13-inch greased pan. 5. Bake at 375 degrees for 30 to 40 minutes. Makes 12 (2-inch) squares or serves 6 as a main dish.
