Bread · cajun · Sides

Savory Crawfish Cornbread

Happy Fat Tuesday, y’all.

Mardi Gras is here and I’m celebrating like an honorary Cajun, despite living smack-dab in the middle of Oklahoma.

I have family from Alexandria and my aunt used to live in Monroe, and my heart and soul belong to Louisiana. It’s one of my most favorite places in the world because the cuisine is such a way of life there.

Anytime I plan a trip to Louisiana, I plan it around the food. From meat pies to gumbo to Tabasco sauce, every stop in the state involves a special piece of food that you can’t miss.

To celebrate Mardi Gras this year, I made a big pot of my favorite dish: red beans. I serve my beans over rice with chopped green onions. Usually, I’ll have chopped up andouille and/or boudin with it, but this year I opted for a crawfish-packed side dish.

This is the first time I’ve ever made crawfish cornbread and all I can say is YOWZER. It’s phenomenal.

It’s more like corn pudding, if you catch my drift. There’s so much packed into between the crawfish, pepper, onions, pimientos and cheese, that the cornbread just kind of holds it all together.

It’s still absolutely wonderful.

If you’re celebrating Mardi Gras this week, make sure to add this to your rotation.

PS: If you like your cornbread more on the sweet side, feel free to add another tablespoon of sugar. This version is much more savory.

PPS: Do you like my Oklahoma baking dish? I thought it would be fun to use for this Cajun recipe just to show there are many Cajuns/honorary Cajuns living in the state!

Savory Crawfish Cornbread

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Cornbread made into a savory side dish with crawfish, onions, peppers and cheese.


  • 1 cup yellow cornmeal
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 (4 oz) jar pimientos, drained
  • 1/3 cup vegetable oil
  • 1 cup shredded cheddar cheese
  • 1 (15 oz) can creamed-style corn
  • 1 jalapeno, diced
  • 1 lb. peeled crawfish tails
  • 1 TBS. sugar
  • 1 tsp. garlic powder
  • 1 tsp. Cajun seasoning
  • 1/4 tsp. cayenne
  • Directions

    1. Preheat oven to 375 degrees. Grease a large 9×13″ baking dish.
    2. In a strainer, pick over crawfish tails, taking out any remaining veins or pieces of shell.
    3. Place crawfish in a large bowl and season with garlic powder, Cajun seasoning and cayenne. Add onion, bell pepper, pimiento, jalapeno, cheese, vegetable oil and cream-style corn to the crawfish bowl. Mix until well combined.
    4. In a separate bowl, stir together cornmeal, baking soda, sugar and salt.
    5. Add cornmeal mixture to crawfish mixture and stir until well combined. Pour into prepared dish and bake, uncovered, for 55 minutes or until toothpick inserted into the cneter comes out clean.

    5 thoughts on “Savory Crawfish Cornbread

    1. This looks divine! I am gluten free, not by choice, and I love that there’s no all purpose flour in the cornbread. This is such a great idea! Shrimp, oysters whatever works, I think. Thank you.

      1. Thank you! I bet oysters would be really good in this. My dad makes an oyster dressing with cornbread on Thanksgiving that’s very similar to this recipe.

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