There’s nothing quite like the flavors of Louisiana coming together in a warm, comforting pan of crawfish cornbread. Rich, savory, and just a little bit indulgent, this dish is very similar to our beloved boudin cornbread. 

In our family, crawfish cornbread isn’t just a side dish—it’s part of a tradition. Every Good Friday, it takes its place right alongside a big pot of seafood gumbo. The combination is pure South Louisiana comfort, bringing everyone to the table and keeping them there for seconds (and thirds).

Whether you’re continuing a family tradition or starting a new one, this crawfish cornbread delivers that same hearty, soulful flavor that makes dishes like boudin cornbread so special—simple ingredients, big flavor, and memories baked right in.

Ingredients 

1 lb crawfish tails (drained)

1 onion (diced)

1 bell pepper (diced)

8oz block Pepper Jack (shredded) 

3 eggs

1 box Jiffy corn bread mix 

1/2 cup buttermilk 

Directions 

Add 2 TBL bacon fat  in skillet and preheat in 400 oven.  

Chop crawfish tails up.   In a large bowl mix all the ingredients until well combined.  When pan is hot and bacon grease shimmering, remove from oven and then add mixture. 

Bake @ 400 for 45-50 minutes.