New this month
Crawfish Cornbread

Crawfish Cornbread


"A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite."
Added to shopping list. Go to shopping list.


1 h 20 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 534 mg
  • 21%

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
  3. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 30
  1. 40 Ratings

Most helpful positive review

I must admit, I was afraid of this recipe. Have you ever seen a crawfish? I'm a Southerner and had never eaten it, but this recipe intrigued me. The texture is a blend between a cornbread and...

Most helpful critical review

I am Cajun and I feel like I wasted my crawfish in this. If I ever made this again I would use sweet cornbread mix instead.

Most helpful
Most positive
Least positive

I must admit, I was afraid of this recipe. Have you ever seen a crawfish? I'm a Southerner and had never eaten it, but this recipe intrigued me. The texture is a blend between a cornbread and...

A friend made this and it was so good I ate 4 squares.

Awesome dish! I added Old Bay seasoning to the crawfish before mixing it in to the other ingredients

I've had many versions of crawfish cornbread, but they're usually dry. This one is great! I like to add cajun seasoning. The original recipe is a little mild for my family, but it's still very g...

I used crab instead of crawfish and added some creole seasoning. The whole family fell in love!

PERFECT!!! Tried as a side dish to bring to my new in-laws Thanksgiving dinner. We added sine andoullie sausage pieces for flavor. that and the crawfish was perfect!! recommend to anyone who lik...

really enjoyed this recipe, although I did not use the pimentos and will use a lil less jalapeno next time I make this recipe, I also sprinkled old bay on the crawfish before I mixed them in...b...

Awsome! I hate changing recipes, but living where I do, I have no access to crawfish, so used prawns instead. This one is a "keeper"

Fantastic! I had to quit making it for church dinners cause people got mad if they didn't get a piece. My only change is to use red bell peppers instead of pimentoes.

Other stories that may interest you