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Crawfish Corn Bread Recipe

Crawfish Corn Bread Recipe

Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. -Eloise Waler, Rayville, Louisiana
TOTAL TIME: Prep: 30 min. Bake: 35 min. YIELD:15 servings


  • 1 medium onion, finely chopped
  • 1/2 cup finely chopped green pepper
  • 1/2 cup canola oil, divided
  • 1 to 2 medium jalapeno peppers, minced
  • 2 cups cornmeal
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1 cup milk
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup sliced green onions
  • 1 cup crawfish tail meat, cooked


  • 1. In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside.
  • 2. In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13-in. x 9-in. baking pan.
  • 3. Bake at 400° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers. Yield: 15 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving (1 piece) equals 232 calories, 13 g fat (4 g saturated fat), 70 mg cholesterol, 458 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein.