Crawfish Cornbread: A Flavor-Packed Southern Delight
A rich, savory Southern twist on classic cornbread featuring crawfish tails, Rotel tomatoes, and melted cheese. Combines tender crumb, bold spices, and briny crawfish for a warm, indulgent comfort dish perfect for gatherings. Golden and gooey with a satisfying kick.
Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 box Jiffy cornbread mix
- 3 large eggs
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 cup chopped green onions
- 1 cup chopped white or yellow onion
- 1 can (10 ounces) Rotel tomatoes, drained
- 1 to 1 1/2 cups grated Colby Jack or Pepper Jack cheese
- 1 lb fresh or thawed crawfish tails, coarsely chopped
Instructions
- Preheat oven to 350°F (175°C)
- Lightly grease a 9x13 inch baking pan
- Add Jiffy cornbread mix to a large bowl with 3 eggs and melted butter
- Stir in green onions, chopped onions, drained Rotel tomatoes, and grated cheese
- Gently fold in coarsely chopped crawfish tails
- Pour mixture into prepared pan, smoothing the top
- Bake for 40 to 50 minutes until golden and a toothpick comes out clean
- Cool briefly before slicing and serving warm
Notes
Use fresh crawfish if available for best flavor; thaw frozen crawfish tails completely
Pepper Jack adds extra heat; substitute with Colby Jack for milder taste
Cool fully before storing in an airtight container; keeps up to 3 days
Great served with a dollop of sour cream or a sprinkle of paprika on top
Pepper Jack adds extra heat; substitute with Colby Jack for milder taste
Cool fully before storing in an airtight container; keeps up to 3 days
Great served with a dollop of sour cream or a sprinkle of paprika on top