Crawfish Cornbread
Crawfish Cornbread
Ingredients
For the Crawfish Mixture
- 1/2 cup butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 celery stalks, chopped
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 cup chicken broth
- 8 ounces cream cheese, softened
- 2 pounds crawfish tails, peeled
- as needed Tony Chachere's Original Creole Seasoning, to taste
- as needed garlic powder, to taste
- as needed onion powder, to taste
- as needed black pepper, to taste
- as needed dried parsley flakes, to taste
- 1 dash Louisiana hot sauce
- as needed shredded cheese, to cover the layer
For the Cornbread Batter
- 2 boxes Jiffy Corn Muffin Mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 2 large eggs
- 1 cup milk
- 1 cup sour cream
Instructions
- 1
Melt 1/2 cup of butter in a large pan or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the chopped small onion, green bell pepper, red bell pepper, and celery stalks to the melted butter. Sauté the vegetables until they are softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in 1 can of cream of mushroom soup and 1 can of cream of celery soup.
⏱️ 1 min
- 4
Pour in 1 cup of chicken broth.
⏱️ 1 min
- 5
Add 8 ounces of softened cream cheese. Stir continuously until the cream cheese is fully melted and incorporated into the mixture, about 3-5 minutes.
⏱️ 5 min
- 6
Add 2 pounds of peeled crawfish tails to the pan.
⏱️ 1 min
- 7
Season the mixture generously with Tony Chachere's Original Creole Seasoning, garlic powder, onion powder, black pepper, and dried parsley flakes according to your preference. Add a dash of Louisiana hot sauce.
⏱️ 2 min
- 8
Stir all ingredients well to combine. Let the mixture simmer for approximately 5 minutes to allow the flavors to meld. Remove from heat.
⏱️ 5 min
- 9
In a large mixing bowl, combine the dry ingredients: 2 boxes of Jiffy Corn Muffin Mix, 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix these dry ingredients thoroughly.
⏱️ 3 min
- 10
In a separate bowl, whisk together the wet ingredients: 1/2 cup of melted butter, 2 large eggs, 1 cup of milk, and 1 cup of sour cream until well combined.
⏱️ 2 min
- 11
Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix the batter until just combined. Be careful not to overmix, as this can result in tough cornbread.
⏱️ 2 min
- 12
Preheat your oven to 350°F.
⏱️ 10 min•🌡️ 350
- 13
Grease a pound cake pan thoroughly.
⏱️ 1 min
- 14
Pour half of the prepared cornbread batter into the bottom of the greased pound cake pan, spreading it evenly.
⏱️ 1 min
- 15
Spoon the entire crawfish mixture over the layer of cornbread batter in the pan.
⏱️ 2 min
- 16
Sprinkle a generous amount of shredded cheese over the crawfish layer.
⏱️ 1 min
- 17
Carefully pour the remaining cornbread batter over the cheese and crawfish mixture, ensuring it covers the filling as much as possible.
⏱️ 2 min
- 18
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
⏱️ 50 min•🌡️ 350
- 19
Once baked, remove the pan from the oven and let the crawfish cornbread cool slightly before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crawfish Cornbread
For the Crawfish Mixture
- 1/2 cup butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 celery stalks, chopped
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 cup chicken broth
- 8 ounces cream cheese, softened
- 2 pounds crawfish tails, peeled
- as needed Tony Chachere's Original Creole Seasoning, to taste
- as needed garlic powder, to taste
- as needed onion powder, to taste
- as needed black pepper, to taste
- as needed dried parsley flakes, to taste
- 1 dash Louisiana hot sauce
- as needed shredded cheese, to cover the layer
For the Cornbread Batter
- 2 boxes Jiffy Corn Muffin Mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 2 large eggs
- 1 cup milk
- 1 cup sour cream
Instructions
- 1
Melt 1/2 cup of butter in a large pan or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the chopped small onion, green bell pepper, red bell pepper, and celery stalks to the melted butter. Sauté the vegetables until they are softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in 1 can of cream of mushroom soup and 1 can of cream of celery soup.
⏱️ 1 min - 4
Pour in 1 cup of chicken broth.
⏱️ 1 min - 5
Add 8 ounces of softened cream cheese. Stir continuously until the cream cheese is fully melted and incorporated into the mixture, about 3-5 minutes.
⏱️ 5 min - 6
Add 2 pounds of peeled crawfish tails to the pan.
⏱️ 1 min - 7
Season the mixture generously with Tony Chachere's Original Creole Seasoning, garlic powder, onion powder, black pepper, and dried parsley flakes according to your preference. Add a dash of Louisiana hot sauce.
⏱️ 2 min - 8
Stir all ingredients well to combine. Let the mixture simmer for approximately 5 minutes to allow the flavors to meld. Remove from heat.
⏱️ 5 min - 9
In a large mixing bowl, combine the dry ingredients: 2 boxes of Jiffy Corn Muffin Mix, 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix these dry ingredients thoroughly.
⏱️ 3 min - 10
In a separate bowl, whisk together the wet ingredients: 1/2 cup of melted butter, 2 large eggs, 1 cup of milk, and 1 cup of sour cream until well combined.
⏱️ 2 min - 11
Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix the batter until just combined. Be careful not to overmix, as this can result in tough cornbread.
⏱️ 2 min - 12
Preheat your oven to 350°F.
⏱️ 10 min•🌡️ 350 - 13
Grease a pound cake pan thoroughly.
⏱️ 1 min - 14
Pour half of the prepared cornbread batter into the bottom of the greased pound cake pan, spreading it evenly.
⏱️ 1 min - 15
Spoon the entire crawfish mixture over the layer of cornbread batter in the pan.
⏱️ 2 min - 16
Sprinkle a generous amount of shredded cheese over the crawfish layer.
⏱️ 1 min - 17
Carefully pour the remaining cornbread batter over the cheese and crawfish mixture, ensuring it covers the filling as much as possible.
⏱️ 2 min - 18
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
⏱️ 50 min•🌡️ 350 - 19
Once baked, remove the pan from the oven and let the crawfish cornbread cool slightly before slicing and serving.
⏱️ 5 min