Crawfish Cornbread
This quick and easy crawfish cornbread recipe is loaded with cheesy, Cajun flavor and takes just 30 minutes to make. A halal-friendly twist on a Southern classic, it’s perfect as a side or a main, and easy enough for any weeknight dinner.
Ingredients
- 1 box Jiffy corn muffin mix 8.5 oz
- 1 cup halal crawfish tails cooked and chopped
- 1 can cream-style corn 15 oz
- 1 can Rotel tomatoes drained
- 2 large eggs lightly beaten
- 1 cup shredded halal cheddar cheese
- ½ cup vegetable oil
- ½ cup chopped green bell pepper
- ½ cup chopped onion
- 1 –2 teaspoons Cajun seasoning
- Optional: Chopped jalapeños
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish or skillet.
- Optional: Sauté chopped onions and bell pepper until soft.
- In a large bowl, mix Jiffy mix, cream-style corn, eggs, oil, Rotel, and Cajun seasoning.
- Fold in sautéed veggies, cheese, and crawfish.
- Pour into the baking dish and bake for 30–35 minutes, or until golden and set.
- Cool slightly before slicing. Serve warm.
Notes
Recipe Notes:
- You can substitute halal shrimp for crawfish.
- Use a cast iron skillet for extra crisp edges.
- Serve with remoulade or sour cream for added flavor.
- Calories: ~280
- Protein: ~10g
- Carbs: ~22g
- Fat: ~16g