Crawfish Cornbread
  • Cooking Time: 35
  • Servings: 8-10
  • Preparation Time: 20
  • 2 Pounds Crawfish tails
  • 2 Block’s Cream Cheese
  • 2 Boxes Jiff Cornbread mix
  • 1 Small Velveeta
  • 1 Can Creamed Corn
  • 1 Can whole sweet corn
  • 1 Cup diced seasoning blend
  • 2 Tablespoon butter
  • 3 Eggs
  • 1 Cup of Milk
  • ¼ Teaspoon of liquid crab boil
  1. Sauté seasoning blend with butter. Put Jiff Dry mix in large bowl, Dice cream cheese, and Velveeta. Add diced cheeses to dry mix. Shake and mix until cheese it separated and coated. Add both cans of corn, sautéed seasoning blend, crab boil and crawfish tails. Fold mixture together until mixed and coarse. Add eggs & milk. Mix together with a large spoon careful to not beat the cheese up to bad. Season generously with red pepper, and salt. Pour into an 11x14x2 baking dish. Preheat oven to 320, Bake for 35-40 minutes checking periodically towards the end.