Crayfish Cornbread

Crayfish Cornbread

"One of my favorite Cajun recipes!"
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Ingredients

42 m servings 261 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 896 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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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 ...

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 thi...

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...

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.

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

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.

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...

@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 ...

I love this. I made it from scratch instead of box mix and I used a little butter milk to thin it down some. Not going to be the same texture as normal cornbread but the flavor is great!

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