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Crawfish Cornbread


Crawfish Cornbread

  • 1/2 medium onion chopped
  • 1 whole green bell pepper chopped
  • 1-2 jalapenos chopped (depending on how spicy you like)
  • 1 cup 2% milk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 can cream style corn
  • 1 small jar pimentos
  • 1 1/2 cups grated sharp cheddar cheese
  • 2 cups Martha White buttermilk cornmeal mix
  • 2-3 tablespoons of Old Bay seasoning
  • 1 teaspoon salt
  • 1 lbs crawfish tails (mine were left over from crawfish boil & were seasoned nicely)

Saute onions and peppers in 1 tablespoon of margarine or olive oil for about 5 min on medium heat.  Mix milk, oil, & egg together in large bowl.  Add cornmeal mix, peppers/onions, and crawfish and stir.  Pour all ingredients in 9x13 pan and bake at 400 for about 45 min or until golden on top.

I have also used frozen non-seasoned crawfish tails that I placed in a ziploc bag with seasoned water.  I seasoned the water with Zatarain's crawfish/crab boil dry seasoning, cayenne pepper, hot sauce, and Tony's Chachere's.  I let them soak for 6 hours in seasoned water in the fridge.

Origin: My dad shared this recipe with me from a person who gave it to him.