A sophisticated homestyle taste sure to please.
This recipe is familiar yet unexpected. If you’ve ever had Mexican cornbread with ground meat, spices and cheese, then you’ll love this Cajun version.
Simple yet sophisticated.
Cajun Crawfish Cornbread is a popular dish at our house, and one of our “comfort foods.” Plus it’s a finger food that’s easy to serve to a crowd. You can cut and serve it in the pan as appetizers or glam it up with a dollop of sour cream and a sprig of dill on a fancy platter! Either way, watch it go fast at your next gathering. It’s a sure win as a crowd pleaser!
We grew up on the Texas/ Louisiana line and loved anything made with crawfish. My Aunt Carol made this dish for years, and the pan would empty quickly! Now that she’s gone, we keep up the tradition. It’s great as a main dish with a salad and a simple vinaigrette too.
My son loves bringing it to potlucks because it’s always something different and a star attraction!
Crawfish is more readily available now in the freezer section. I’ve never tried shrimp with it but that might be a good substitute.
Laissez Les Bons Temps Rouler! (“Let the good times roll!")
Aunt Carol's Cajun Crawfish Cornbread
Recipe Ingredients
Everything you'll need for the recipe is below, with a few optional ingredients to really kick things up a notch!
1 lb. or package cleaned crawfish tails (Better if you use 2 Ibs or packages)
1 stick melted butter
1 15 oz. can cream style corn
½ c chopped green onions
3 eggs
1 tsp. Tony's Chachere or Old Bay
1 tsp salt
Dash pepper
½ c chopped green bellpepper
2 c sharp cheddar cheese
½ c chopped onion fine
1 pkg. Cornbread mix (8.5 oz)
1t baking soda
1 small jalapeno seeded and chopped fine (optional)
Dash Cayenne (optional)
1 T fresh dill (optional)
Sour cream for topping (optional)
Preparation Instructions
Mix all ingredients until well blended.
Pour into a 9X12 lightly greased baking pan.
Bake at 350 degrees for 45 minutes or until done.
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