Skip to content
Menu
Crawfish Cornbread
Main

Crawfish Cornbread

1 h 5 minServes 12Nutri-Score D€€
from @hymelskajunkitchen2 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • crawfish tails (chopped finely)Fish340 g
  • eggs (beaten)Dairy3 pieces
  • Jiffy cornbread mix (one box)Bakery1 piece
  • Rotel diced tomatoes with green chilies (one can, well drained)Pantry1 piece
  • onion (chopped)Produce1 piece
  • bell pepper (chopped)Produce1 piece
  • green onions (one bunch, chopped)Produce1 piece
  • Cajun seasoning (to taste)Spices5 g
  • granulated garlicSpices2 g
  • onion powderSpices2 g
  • pepper Jack cheese (grated)Dairy227 g
  • cooking sprayOther5 g

per serving

Nutrition

123kcal

Carbs
11 g
Proteins
7 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking dish
  • Grater
  • Oven

step by step

Method

  1. Chop the crawfish

    • Chop the crawfish tails finely.
    Step 1

  2. Mix the base

    • Combine the eggs and cornbread mix in a bowl.
    • Mix well until smooth.
    Step 2

  3. Add the vegetables

    • Stir in the drained Rotel.
    • Add the chopped onion, bell pepper and green onions.
    • Mix everything together.
    Step 3

  4. Season and add cheese

    • Add the chopped crawfish tails.
    • Season with Cajun seasoning, granulated garlic and onion powder.
    • Stir in the grated pepper Jack cheese until fully incorporated.
    Step 4

  5. Bake

    • Spray a 9x13 pan with cooking spray.
    • Spread the mixture in the pan and flatten it evenly.
    • Bake at 175 °C for about 50 minutes, until set and golden.
    Step 5

  6. Cool and serve

    • Let the cornbread cool slightly, then slice and serve.
    Step 6
Get Mezze