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RECIPE: Crawfish Cornbread

Crawfish Cornbread














  • 1 package Jiffy cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 1 lb cooked crawfish tails
  • 2 cups shredded cheddar or pepper jack cheese
  • 1 jalapeño, diced (to taste)


Prepare one box of Jiffy cornbread mix according to the recipe on the box. Reserve about 1/2 cup of the cheese to top the cornbread. Fold the crawfish tails, jalapeño and remaining cheese into the batter and pour into a greased baking pan. Bake according to the directions on the box. 

During the last 5 minutes of baking, sprinkle the reserved cheese over top. Finish baking until the cheese is melted.

Remove from the oven, cool slightly, and enjoy!