Beazell's Cook Book

Crawfish Cornbread by Patty Robicheaux

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Crawfish Cornbread - Contributed by Patty Robicheaux  




2 boxes Jiffy cornbread mixes (eggs, milk)

16 ounces Mexican Velveeta cheese, cubed

1 can cream style corn


1 pound crawfish tails

1 onion, diced

1 bell pepper, diced

Garlic, minced

Beazell's Cajun Seasoning, to taste



Preheat oven to 400 degrees.

Make one box of Jiffy cornbread mix according to directions and pour into well-greased baking dish. Then put 1/2 of the cubed cheese in a layer over the cornbread mix. Sauté the onions, bell pepper and garlic in a little butter until wilted, then add the crawfish and season with Beazell’s Cajun Seasoning. Do not overcook the crawfish; 5 minutes should do.

Pour the crawfish mixture over the cornbread mix then pour cream style corn over the crawfish. Layer again with the remaining 1/2 of the cheese. Finally make other package of Jiffy cornbread mix and pour on top. Bake at 400 degrees for 30 – 40 minutes or until dark golden brown.



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