Because there’s a full pound of crawfish tails, lots of cheese, onion, peppers and creamed corn added to this cornbread, it’s almost more like a cornbread quiche. I love to serve it with a little sour cream.

Crawfish Cornbread baked in a cast iron pan

Frozen Crawfish Tails

This recipe uses a pound of cooked and peeled crawfish tails which are much more widely distributed than they used to be. They can be found in the frozen section of many grocery stores with the frozen seafood. If you can’t find any, you can substitute shrimp or crab.

Tips For Making Crawfish Cornbread

For best results, use a 10-inch cast iron skillet. If you don’t have one, a 9×13-inch pan can be used instead. It will still be really good, just not quite as crispy on the outside.

Crawfish Cornbread baked in cast iron skillet

If your crawfish comes in a 12-ounce package instead of a 16-ounce package, that is fine. Twelve ounces will be enough.
To thaw the crawfish, I put them in the refrigerator 24 hours before I want to use them. Drain off as much liquid as you can before using them.
For Creole seasoning, I like to use Tony Chachere’s or Zatarain’s