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Cajun Crawfish Cornbread

Cajun Crawfish Cornbread

Course Appetizer, Main Course, Side Dish
Cuisine American, cajun
Prep Time 20 minutes

Ingredients

  • 4 Tbsp Butter or margarine
  • 1 medium Yellow or sweet onion
  • 1/2 medium Red bell pepper
  • 2 ribs Celery chopped
  • 1 tsp Creole Seasoning
  • 1 lb Frozen crawfish tails, thawed
  • 1 box Jiffy Cornbread Mix
  • 1/4 cup Self rising flour
  • 1 tsp salt
  • 1/2 cup Shredded cheddar or Cheddar Jack cheese
  • 1 cup Frozen corn
  • 1 cup Milk
  • 1/4 cup Vegetable oil
  • 3 large Eggs lightly beaten

Instructions

  1. Preheat oven to 400 degrees.

  2. Place the butter in a large pan and heat over medium-high heat. When melted, add onion and bell pepper.

  3. Cook 5-6 minutes or until onions and peppers are soft.

  4. Drain liquid from crawfish and add to pan along with creole seasoning. Remove from heat and set aside.

  5. In a large bowl, whisk together cornbread mix and self rising flour.

  6. Add cheese, corn, milk, oil, and eggs. Add onion/crawfish mixture.

  7. Stir until well combined. Transfer mixture to a greased 10 inch cast iron skillet.  

  8. Bake for 35 to 45 minutes, or until golden on top and set in the middle.