Crawfish Cornbread

1 small yellow onion, finely minced
2 Tbl butter
3 eggs
1/2 cup Pecan Oil
1 cup yellow cornmeal
1/2 tsp baking powder
2 tsp salt
2 tsp Voo Doo Blend
1/2 cup grated cheddar cheese
1 1/2 cups corn (fresh or frozen)
1 lb crawfish tail meat
2 Tbl Wood's Foods Pickled Jalapeños 


Preheat the oven to 350°F. Spray a 9x9 baking dish with nonstick spray.

In a skillet, saute the butter and onion until the onion is softened and begins to brown. Set aside.

Finely chop half of the crawfish tails and leave the other half whole.

In a large bowl, beat the eggs and Pecan Oil together. Stir in the cornmeal, baking powder, salt and Voo Doo Blend. Add the sautéed onion, being sure to scrape in any browned bits from the skillet. Fold in the cheese, corn, chopped crawfish, whole crawfish and Pickled Jalapeños. 

Spread the batter into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

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