Crayfish Cornbread Recipe -
Crayfish Cornbread Recipe
  • READY IN 42 mins

Crayfish Cornbread

Recipe by  

"One of my favorite Cajun recipes!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    32 mins

    42 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Saute crawfish, onions, bell peppers, green onions, salt and pepper together until crawfish are cooked; approximately 5 minutes.
  3. Mix together cornbread mix, tomatoes and egg. Pour cornbread mixture and crawfish mixture into a 9x13 inch baking pan. Bake for 25 minutes.
  4. Glaze top of cornbread with butter and sprinkle with cheese. Change the oven's temperature to broil and place the cornbread back in the oven until the cheese has melted, approximately 2 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2003

My 3 year old daughter had a great time helping me fix this dish. I used my own basic cornbread recipe over on the breadrecipe site instead of a box of mix. Doused it in Tabasco. This one comes to the next potluck or picnic.

Most Helpful Critical Review
Sep 14, 2010

i think the flavor of this is excellent. but the texture made as is was not what i was expecting. it came out dry and crumbly just as another reviewer said. if i made again i would probobly add the liquid called for on the box recipe and continue with recipe from there.


11 Ratings

Feb 17, 2004

This is a wonderful recipe. I've eaten it before and I am so happy to "have the know how now." I used the frozen crayfish tails that I bought at the local grocery store. If you don't like this, either you aren't from cajun country or you did something wrong.

Jul 14, 2006

This was OK, but the cornbread mixture came out dry and crumbly. If I make it again, I will add a little more liquid to the cornbread mixture.

Dec 26, 2003

this was just plain awful. waste of time and ingredients...yick ! I don't recommend this to anyone!

Nov 15, 2006

This was good, the only thing I did was make my own cornbread mix instead of using store bought. This is because I don't like sweet cornbread. But this was delicious...

Nov 25, 2014

@dfwfoodie I bet you used those imported Chinese crawfish. That is a huge risk. They often are horrible and RUIN recipes! I only use Louisiana crawfish (after trying to save $ and getting a bad package of frozen Chinese crawfish tails). BLEGH! I haven't tried this recipe, but it looks great so I am giving it a 4 just so I can warn people not to use Chinese crawfish unless that is your only choice. I am looking for a specific recipe, and I am not sure if this is it. I am from Louisiana and really, honestly swear that there is a difference in quality. If I were to make these, I add a sprinkle of Tony's. (That goes into everything!) Tony Chachere's is as important as the Trinity in my book. (I mean the cooking Trinity (onion, bell pepper, celery) not the Divine one, because THAT one IS SUPREME ;)

Jul 06, 2012

Delicious, my hubby does not like crawfish; so we had it with 1 lb ready to cook medium shrimp from H. E. B. this iwill be cooked regularly at my house.


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 896 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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