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Crawfish Cornbread

Crawfish Cornbread


  • 2 c. yellow cornmeal
  • 1 T. salt
  • 1 t. baking soda
  • 6 eggs
  • 1/2 c. sliced jalapeno peppers
  • 2 medium onions, chopped
  • 16-oz. grated Cheddar cheese
  • 2/3 c. oil
  • 2 16-oz. cans creamed corn
  • 2 lbs. Louisiana crawfish tailmeat


  1. In a large bowl combine dry ingredients.
  2. In a medium bowl beat eggs thoroughly.
  3. Add other ingredients to eggs.
  4. Add egg mixture to cornmeal mixture. Mix well.
  5. Bake in a 13” x 9” baking dish for 55 minutes at 375 degrees or until golden brown.

Serves 12.

Recipe courtesy of Leslie Davis, and The Louisiana Crawfish Promotion and Research Board.

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