Crawfishcornbread Recipes

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CRAWFISH CORN BREAD

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

Provided by Taste of Home

Time 1h5m

Yield 15 servings.

Number Of Ingredients 14



Crawfish Corn Bread image

Steps:

  • In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , 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 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, Fat 13g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 458mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

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 large eggs
1 cup whole milk
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups shredded cheddar cheese
3/4 cup sliced green onions
1 cup crawfish tail meat, cooked

CRAWFISH CORNBREAD

This recipe was in our local paper during the holidays. I haven't tried it yet but plan to soon. I have had a commercially made version of this and it was fairly good but I think homemade anything is much better! Hope you'll give it a try and let me know how you like it. Edited: I finally made this and it is a wonderful recipe. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Also, 1/2 tsp cajun seasoning could be added for an extra kick.

Provided by Lunchmeat

Categories     One Dish Meal

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 14



Crawfish Cornbread image

Steps:

  • Saute onions and bell pepper in a little butter, cooking until onions are transparent.
  • Add jalapeno pepper and set aside.
  • Mix all other ingredients, except for crawfish.
  • Add onions and peppers, then crawfish.
  • Pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.

Nutrition Facts : Calories 401.2, Fat 22.6, SaturatedFat 6.9, Cholesterol 139.5, Sodium 642.7, Carbohydrate 33.2, Fiber 3.2, Sugar 2.8, Protein 18.5

2 cups yellow cornmeal
3 eggs, slightly beaten
1 (14 ounce) can cream-style corn
1 1/2 cups grated cheddar cheese
3 teaspoons baking powder
1/2-1 teaspoon salt
2 jalapeno peppers, seeded and chopped fine
1/2 cup bell pepper, chopped fine
1/2 teaspoon baking soda
1 onion, chopped fine
1/2 cup cooking oil
3/4 cup chopped green onion
1 cup milk
1 lb cleaned crawfish tail

CRAWFISH CORNBREAD

A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.

Provided by JERKIE3

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 15



Crawfish Cornbread image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
  • Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 18.6 g, Cholesterol 81.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 533.8 mg, Sugar 2.6 g

1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 onion, chopped
1 green bell pepper, chopped
1 (4 ounce) jar diced pimentos, drained
⅓ cup vegetable oil
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
⅓ cup chopped jalapeno pepper
1 pound peeled crawfish tails
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste

CRAWFISH CORNBREAD! APPETIZER!

Make and share this Crawfish Cornbread! Appetizer! recipe from Food.com.

Provided by Koechin Chef

Categories     < 60 Mins

Time 55m

Yield 20 serving(s)

Number Of Ingredients 8



Crawfish Cornbread! Appetizer! image

Steps:

  • Combine all ingredients and mix well.
  • Put in greased 9x11 baking dish.
  • Bake at 350°F for 40-45 minute.
  • Serve hot or cold cut into small squares.

Nutrition Facts : Calories 145.8, Fat 8.8, SaturatedFat 4.7, Cholesterol 69, Sodium 258.4, Carbohydrate 10.2, Fiber 1.1, Sugar 3, Protein 6.4

1 (8 1/2 ounce) box Jiffy corn muffin mix
1/2 cup butter, melted
3 large eggs, beaten
1 cup colby cheese or 1 cup monterey jack cheese, grated
1 cup chopped yellow onion
1 cup green onion, sliced, tops included
1 (10 ounce) can Rotel Tomatoes, drained
1 (12 ounce) package crawfish, thawed and drained

CRAWFISH JALAPENO CHEESE CORNBREAD TOPPED WITH CRAWFISH ETOUFFEE

Provided by Food Network

Time 2h5m

Yield 30 servings

Number Of Ingredients 20



Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee image

Steps:

  • For the cornbread: Preheat the oven to 300 degrees F. Grease enough cupcake pans to make 60 cornbreads.
  • In a large bowl, mix the cornbread mix, milk and eggs. While stirring, slowly add the jalapeno peppers, sugar, cheese, crawfish and corn. Add the Creole seasoning and pour into the prepared cupcake pans (makes about 60 cupcakes). Cook until done, 50 to 55 minutes.
  • For the etouffee: In a stockpot, melt the butter over medium heat. When the butter is bubbling, add the flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes; do not brown. Stir in the onions and bell peppers and saute until the onions are translucent, about 10 minutes. Add the garlic and saute 3 minutes. Stir in the crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with the cumin, hot sauce, Worcestershire sauce and salt and pepper, to taste. Reduce the heat and simmer 10 minutes.
  • Serve 2 muffins per person with sauce ladled over the top.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

4 (8 1/2-ounce) boxes cornbread mix (recommended: Jiffy)
4 (12-ounce) cans condensed milk (recommended: Carnation)
4 eggs
3/4 cup chopped jalapeno peppers
1 teaspoon sugar
2 cups shredded American cheese
3 pounds cleaned Louisiana crawfish tails
1/2 (15-ounce) can cream-style corn
1 1/2 tablespoons Creole seasoning
2 sticks butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
1 pound cleaned crawfish tails
1 teaspoon ground cumin
1/8 teaspoon hot sauce
1/8 teaspoon Worcestershire sauce
Large container crawfish fat
Salt and pepper

CRAWFISH DRESSING

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 18



Crawfish Dressing image

Steps:

  • Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Add the melted butter and whisk vigorously until combined.
  • Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.
  • Increase the oven temperature to 400 degrees F. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted.
  • Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.

2 cups cornmeal
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 large eggs
1 1/4 cups whole milk
1/4 cup honey
2 sticks unsalted butter, melted
2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, diced
1 stalk celery, diced
5 cloves garlic, minced
1 pound cleaned crawfish tails (preferably fresh)
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 cups crawfish or seafood stock

CRAWFISH BREAD

Provided by Emeril Lagasse

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 15



Crawfish Bread image

Steps:

  • Preheat griddle to medium-high. Combine crawfish, cheese, sausage, green onion and Creole spice. Butter bread. Heap filling on unbuttered side of one bread slice, then spread it out evenly to corners. Cover with second bread slice, buttered-side up. Cook on griddle until first side is golden brown. Flip and cook until second side is golden brown and sandwich is hot all the way through. Remove and slice it up.
  • Combine all ingredients thoroughly.

1/4 pound crawfish tails, cooked
1/2 cup grated cheddar
2 tablespoon cooked, crumbled andouille sausage
1 tablespoon chopped green onion
1 teaspoon Creole spice (Essence), recipe follows
2 tablespoon butter
2 3/4-inch thick slices white bread
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

CRAWFISH BREAD

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10



Crawfish Bread image

Steps:

  • Preheat the oven to 350 degrees F.
  • Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat.
  • In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture.
  • Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

1 pound crawfish tail meat, peeled, cleaned and deveined
1/2 stick butter
1 clove garlic, minced
3/4 cup chopped and drained ripe tomatoes
1 tablespoon Cajun seasoning
3/4 cup Monterey Jack Cheese
1/4 cup grated Parmesan
1/2 cup mayonnaise
3 tablespoons chopped fresh parsley
1 loaf French bread

CRAWFISH CORNBREAD RECIPE - (4.3/5)

Provided by msippigrl

Number Of Ingredients 18



Crawfish Cornbread Recipe - (4.3/5) image

Steps:

  • Generously grease a 10x10 (or equivalent) baking dish or cast iron skillet. Prep the onion, bell pepper, green onions and jalapenos (keep the green onions and jalapenos separate from the chopped onion and bell pepper). If crawfish are large, cut them in half then rinse them and drain in a colander. Drain the corn. Set everything aside. In a mixing bowl, whisk together the cornmeal, baking powder, baking soda, and 1/4 teaspoon salt. Set aside. Preheat the oven to 350 F. Melt the butter in a medium skillet over medium heat; add the onion, bell pepper, and a little salt and black pepper and saute just until onions are beginning to turn translucent, stirring frequently so they don't brown. Remove from heat (don't turn off the burner) and stir in green onions and jalapenos. Add the drained crawfish and sprinkle top with the creole seasoning and garlic salt; return to heat for 3-4 minutes just to warm it through, stirring frequently. Remove from heat and set aside. Meanwhile, whisk the lightly beaten eggs, oil, and milk into the cornmeal mixture. Fold in the cheese and drained corn. Stir in the crawfish mixture just until combined. Pour into the prepared baking dish. Bake for 40-45 minutes, or until center tests done with a wooden toothpick and top is browned. Let rest for about 10 minutes before cutting into squares or wedges to serve.

1 (12-16 ounce) package frozen crawfish tails, thawed
1 medium yellow onion, chopped (2/3 cup)
Half a medium bell pepper, chopped (1/2 cup)
1 tablespoon butter (I used salted)
4-5 green onions (tops only), chopped
2 fresh jalapeno peppers, seeded and sliced (or chopped)
2 cups yellow corn meal (I used Aunt Jemima's)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 extra-large eggs, lightly beaten
1/2 cup oil (I used canola)
1 cup milk (I used 2%)
1 1/2 cups cheddar cheese, grated, shredded, or cubed
1 (11 ounce) can Green Giant Niblets whole kernel corn, drained
1 teaspoon Tony Chachere's Original creole seasoning
Garlic salt, to taste
Black pepper, to taste

CRAWFISH BREAD

Make and share this Crawfish Bread recipe from Food.com.

Provided by SLColman

Categories     Crawfish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10



Crawfish Bread image

Steps:

  • Saute crawfish tails in butter until heated through. Add cayenne and saute a minute more. Set aside and cool.
  • Thaw spinach and cool as directed, thoroughly squeeze excess water out. Drain and chop artichokes. Mix spinach, artichokes, cream cheese and 1 cup of cheese until well blended. Microwave untilsmooth and creamy.
  • Spread bread with alfredo sauce, then generously layer spinach dip,crawfish tails, and rest of cheese on bread.
  • Bake at 350 until bread is crispy and cheese is bubbly. May need to broil the last 5 minutes to reach brownness. Sprinkle with parsley for garnish.

Nutrition Facts : Calories 898.2, Fat 44.3, SaturatedFat 25.8, Cholesterol 236.4, Sodium 1591.3, Carbohydrate 71.3, Fiber 10, Sugar 2.3, Protein 55.8

1 loaf French bread, sliced lengthwise
1 (16 ounce) package frozen crayfish tails
1/4 teaspoon cayenne pepper
2 tablespoons butter
1 (16 ounce) jar alfredo sauce
1 (16 ounce) package frozen chopped spinach
1 (8 ounce) jar marinated artichokes
1 (3 ounce) package cream cheese
3 cups shredded monterey jack cheese
snipped fresh parsley

SOUTHERN LIVING CRAWFISH CORNBREAD

Don't let this title scare you. This recipe comes from the Southern Living magazine, and not live crawfish in cornbread from down south. Posted for ZWT5.

Provided by TxGriffLover

Categories     Quick Breads

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17



Southern Living Crawfish Cornbread image

Steps:

  • Preheat oven to 400º. Heat a 12-inch (1 1/2-inch deep) cast-iron skillet in oven for 15 minutes.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; saute 5 minutes or until onion is tender. Remove from heat. Stir in jalapenos.
  • Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.
  • Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish. Pour into hot cast-iron skillet.
  • Bake for 45 minutes or until golden brown. Serve immediately.
  • Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with step 2. Pour batter into a well-greased 13 x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.
  • Shrimp Cornbread: Substitute 1 pound raw shrimp, peeled, deveined and coarsely chopped.

Nutrition Facts : Calories 955.8, Fat 56.9, SaturatedFat 19.3, Cholesterol 348.2, Sodium 1791.4, Carbohydrate 74.9, Fiber 7, Sugar 6.2, Protein 41.7

2 tablespoons butter
1 small onion, finely chopped
1/2 cup bell pepper, finely chopped
2 jalapeno peppers, seeded and minced
1 cup milk
1/2 cup vegetable oil
3 large eggs
1 (14 3/4 ounce) can cream-style corn
1 1/2 cups cheddar cheese, grated
3/4 cup green onion, chopped
2 cups yellow cornmeal
1 tablespoon baking powder
2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
1 lb frozen crawfish tail, thawed, drained and peeled

CAJUN CRAWFISH CORNBREAD

A FABULOUS Cajun/Creole twist on a Southern stple - cornbread. MMMMMMM. ;) A Tasty recipe treat straight from Tony's Seafood in Louisiana. (I can hear the zydeco playing now...and I GARONTEEE my DH is gettin' hungry as we speak!) A little crawfish etoufee and he's in hawg heaven!! ;)

Provided by Mommy Diva

Categories     Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10



Cajun Crawfish Cornbread image

Steps:

  • Combine in large bowl, cornmeal, salt and soda
  • In separate bowl, beat eggs
  • Add crawfish, peppers, onions, cheese, oil and corn to eggs
  • Combine egg mixture with cornmeal and mix well
  • Pour into a greased 12x14" baking dish and bake at 375 degrees for 55 minutes or until golden brown.

Nutrition Facts : Calories 486.4, Fat 28.9, SaturatedFat 10.6, Cholesterol 213.6, Sodium 839.8, Carbohydrate 32, Fiber 2.8, Sugar 3.8, Protein 27

2 cups yellow cornmeal
1 teaspoon salt
1 teaspoon baking soda
6 eggs
2 medium onions, chopped
1/2 cup jalapeno pepper, sliced & chopped
16 ounces cheddar cheese, grated
2/3 cup oil
2 (16 ounce) cans cream-style corn
2 lbs crawfish tails, lightly rinsed

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From tonychachere.com


SHRIMP OR CRAWFISH CORNBREAD - REALCAJUNRECIPES.COM
Step 2. Stir in the cornbread mix, onion and garlic powder, crab boil, shrimp or crawfish, onion and pepper. Step 3. Spray a 9x12 baking pan or casserole dish with cooking spray and pour in batter. Step 4. If using a cast iron skillet, preheat in the oven …
From realcajunrecipes.com


CRAWFISH CORNBREAD - BEARDTASTIC RECIPES
Instructions. Beat the eggs in a large mixing bowl. Add the remaining ingredients to mixing bowl and combine well. Toss in the crawfish tails and mix them into the mixture. Pour the mixture into a buttered 9 x 13 casserole dish and bake at 375 for 30-45 minutes. Allow to cool slightly before cutting into squares for serving.
From beardtasticrecipes.com


CRAWFISH CORNBREAD | RECIPE | CRAWFISH CORNBREAD, CRAWFISH RECIPES ...
Chef Recipes. Dinner Recipes. Crawfish Cornbread INGREDIENTS: 2 boxes of Jiffy Corn Bread Mix 1 package of crawfish tails 1 can of creamed corn 2 cups of Colby / Monterrey Jack Cheese 1 cup…. brendahebert57. B. Brenda Hebert. Corn bread …
From pinterest.com


CRAWFISH CORNBREAD - SPICY SOUTHERN KITCHEN
In a large bowl, whisk together cornmeal, baking powder, salt, and baking soda. Add cheddar cheese, canned corn, milk, oil, and eggs. Add onion/crawfish mixture. Stir to mix well. Transfer mixture to a greased 10-inch cast iron skillet. Bake for 35 to 45 minutes, or until golden on top and set in the middle.
From spicysouthernkitchen.com


CRAWFISH CORNBREAD WITH GRAVY - THE COOKING BRIDE
Preheat oven to 350 degrees. In a large skillet melt butter over medium high heat. Add onion, celery, bell pepper, and green onions. Saute until vegetables are tender, about 5-7 minutes. Add the crawfish and crabmeat and continue to saute for an additional two minutes.
From cookingbride.com


CRAWFISH BREAD RECIPE - PAULA DEEN - SOUTHERN FOOD
Preheat the oven to 350 °F. Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Sauté for 1 minute. Remove from the heat. In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo ...
From pauladeen.com


CAJUN CRAWFISH CORN BREAD RECIPE | MYRECIPES
Preheat oven to 375°. Coat a 9-inch cast-iron skillet with cooking spray. Place in a 375° oven for 10 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine crawfish and remaining ingredients in a medium bowl; stir well with a whisk.
From myrecipes.com


BEST 25 CRAWFISH CORNBREAD JIFFY - BEST RECIPES IDEAS AND COLLECTIONS
Crawfish Cornbread. 24. Cajun Crawfish Cornbread Casserole. 25. Crawfish Cornbread Recipe 2. .Cut the fish right into pieces, not to thin for easy pan-frying. Season the fish with salt, black pepper and chili pepper. Coat the fish with corn starch. Prepare the Garlic Butter Sauce by blending all the components with each other.
From eatandcooking.com


9 CRAWFISH CORNBREAD IDEAS | CRAWFISH CORNBREAD, CRAWFISH
Nov 21, 2016 - Explore Becky Brunett's board "crawfish cornbread", followed by 103 people on Pinterest. See more ideas about crawfish cornbread, crawfish, louisiana recipes.
From pinterest.com


CRAWFISH CORNBREAD CASSEROLE - LUCY BUFFETT
Crawfish Cornbread Casserole. Serves 6 to 8. Organic olive oil cooking spray. 3/4 cup finely chopped Conecuh sausage or other style smoked pork sausage. 1 cup finely chopped yellow onion. 2/3 cup finely chopped celery. 2/3 cup finely chopped red bell pepper. 1/4 cup finely chopped jalapeño. 2 teaspoons finely chopped garlic . 1 teaspoon dried thyme. 1 pound …
From lucybuffett.com


WHAT TO EAT WITH CORNBREAD: 20 YUMMY PAIRINGS
12. Fried chicken. Fried chicken might go great with many types of bread but it tends to have a specific flavor with cornbread. As a matter of fact, eating your fried chicken with a side of cornbread can change the entire flavor of your food. It actually enhances the flavor of …
From substitutecooking.com


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