Learn how to make this easy and tasty Crawfish Jalapeno Cornbread. The cornbread is spicy, delicious, and the best cornbread to complete any meal.
When it comes to crawfish, mudbugs, crayfish, crawdads whichever name you choose to call those little crustaceans that resemble small lobsters.
There’s no denying how delicious crawfish taste when boiled in cajun seasoning or using the meat from the tails in a tasty recipe like this Crawfish Jalapeno Cornbread.
Often when my family has boils, we cook more crawfish than needed so we can have leftovers and we peel the meat from the tails to freeze them until we want to whip up one of our favorite crawfish recipes.
Having crawfish tails stored in the freezer means we can enjoy crawfish even when they are out of season.
My husband and I love brainstorming different ways to use the crawfish tails in our recipes.
Crawfish Jalapeno Cornbread is one of my favorite ways to use the meat from the crawfish in a recipe.
My husband prefers to make a creamy crawfish sauce with the small like lobster and pour it over blackened fish, fried soft shell crabs with pasta, and sometimes fried catfish with crabmeat.
It doesn’t matter how the crawfish is prepared in the recipes we make because they always taste fantastic!
Our family and friends love when we make different crawfish recipes because they know they will receive a container of whatever we made for them to sample.
My family is very fortunate that we live in South Louisiana where we can purchase crawfish to boil or buy the tail meat all year round from a local seafood market.
If you cannot find the crawfish tails locally to make this Crawfish Jalapeno Cornbread or any recipe using crawfish tails you could probably do a google search for seafood and order the tails from an online seafood market.
My family hopes you like this delicious Crawfish Jalapeno Cornbread as much as we do!
What to serve with Crawfish Jalapeno Cornbread?
The Southern cornbread recipe is perfect to eat as a meal by itself or serve as a side with reds beans and rice, gumbo, shrimp etouffee, or any of your favorite recipes. Do you have a favorite crawfish recipe?
Check out these crawfish recipes: Crawfish Stuffed Zucchini , Crawfish Balls , Crawfish Boil. And, check out all my seafood recipes I think you’ll love them!
Crawfish Jalapeno Cornbread
Ingredients
- 2 cups yellow corn meal
- 1 cup flour
- 3 eggs
- 2 cups shredded cheese
- 1 - 21 oz. can cream corn
- 3 tbsp. baking powder
- 1-2 diced jalapeno peppers
- 1 cup chopped onioin
- salt and pepper to taste
- 1 cup chopped green onion
- 1/2 cooking oil for recipe (plus extra to saute veggies)
- 1 cup chopped celery
- 1/2 cup parsley
- 1 cup milk
- seasoned crawfish tails 1 lb.
Instructions
- Preheat oven to 400 degrees.
- Spray a cast iron skillet or casserole dish with cooking spray
- Saute vegetables in oil until tender.
- In a large mix bowling add all ingredients and the saute veggies, except crawfish tails, mix well.
- Add crawfish tails mix together with ingredients and pour into oiled skillet or casserole dish.
- Bake at 400 degrees for 35-40 minutes.
Notes
We use crawfish tails from previously boiled crawfish. You can also purchase tails from the grocery store.
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Jenne Kopalek says
This looks crazy delicious! I am going to have to try it. Love lodge skillets!
Kim Seghers says
Thank you Jenne! I love lodge skillets too. You should definitely try this recipe. This crawfish cornbread tastes AMAZING!!! Have a lovely Friday Kim
Doug says
Do you need to refrigerate the unbeaten corn bread?
Kim Seghers says
Hi Doug, do you mean after it’s cooked? You can refrigerate it after its cooked if there’s any leftovers. Hope this helps , Kim