Crawfish Cornbread. Crawfish Cornbread. this link is to an external site that may or may not meet accessibility guidelines. Crawfish Cornbread is loaded with crawfish and has a wonderfully crispy crust. The inside is fabulously moist and savory.

I made just a few changes. Boiled crawfish in the springtime is a unique Louisiana custom. As spring bursts into the air and the weather. You can have Crawfish Cornbread using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Crawfish Cornbread

You need 1 packages of Frozen Crawfish Tails.
It's 1 can of Cream Style Corn.
You need 1/2 of Onion ( diced ).
Prepare 1/2 of Bell Pepper ( diced ).
Prepare 1/4 cup of Green Onions ( Scallions ).
You need 2 cup of Cheddar Cheese ( shredded ).
You need 2 of Eggs.
It's 1 stick of Butter.
Prepare 4 tbsp of Jalapeno Peppers.
You need 1 box of Jiffy Cornbread Mix.
You need 1 tsp of Salt.
It's 1 tsp of Baking Soda.

This cornbread dressing recipe is great for the Thanksgiving buffet. Prep the ingredients ahead of time so that all you have to do on the big day is. A Cajun version of Mexican cornbread with the addition of crawfish tails. Add more or less jalapenos to suit your taste.

Crawfish Cornbread instructions

Preheat Oven to 350°F.
Mix Dry Ingredients Together.
Mix the Wet Ingredients Together.
Now Mix ALL the Ingredients Together.
Pour into a Lightly Greased 13 x 9 Baking Dish until Even on Top.
Bake in Oven 45 - 55 Minutes until Golden Brown on Top.

I hope you enjoy it as much as I did! The original recipe called for green pepper and jalapeno which I am sure would also be great. See more ideas about Crawfish cornbread, Crawfish, Crawfish recipes. This Recipe is meant for Boy Scouts. At home, combine baking powder, salt, cornbread mix, and baking soda into ziploc baggie.