Crawfish cornbread recipes

Crawfish Cornbread 1 box Jiffy (do not make according to directions on box!!!) 3 eggs 1 stick of butter, melted 1 cup chopped green onion 1 cup chopped white or yellow onion 1 can rotel tomatoes, drained 2 handfuls grated cheese of choice (I like Colby Jack or Pepper Jack) 1 lb crawfish tails (I coarsely chop mine) Mix all ingredients. Pour into a greased 9x13 pan. Bake at 350 for 40-50 minutes.

It has been a month and a half since I've posted. Sorry. Believe me I'm not happy about it. My crazy husband has decided that we need to renovate our home yet again. Didn't we just finish a reno? Why yes, we did. But my hubby needs a project at all times. We're adding a new living room on to the house and opening up our kitchen for a more open floor plan. So, I was unable to use my kitchen for over a month. Now, you might think that eating out at restaurants and getting take-out every night…

This Crawfish Cornbread is packed with crawfish, veggies, cheese, and peppers. It's perfect for your Mardi Gras meal or anytime you want something delicious and different.

Crawfish Cornbread is loaded with crawfish and has a wonderfully crispy crust. The inside is fabulously moist and savory.

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This Easy Crawfish Bread is a quick and flavorful side dish! Loaded with crawfish, melted cheese, and Creole spices, it’s sure to be a hit. Ready in under an hour and perfect for any occasion. Try it now and enjoy a taste of the South! Click to get the recipe!

So I probably should have posted these recipes last week before Thanksgiving, but I forgot and I wanted to test them out twice to get all kinks out of the way. I was lucky to have two Thanksgiving…

Warm and Creole seasoned crawfish and jalapeño cornbread topped with classic crawfish étouffée ... this recipe by Creole For The Soul is the perfect, cold weather comfort food.