Ingredients
- 1 box Jiffy cornbread mix (do not follow the instructions on the box!)
- 3 eggs
- 1 stick of butter, melted
- 1 cup chopped green onions
- 1 cup chopped white or yellow onion
- 1 can Rotel tomatoes, drained
- 2 handfuls of grated cheese (Colby Jack or Pepper Jack recommended)
- 1 lb crawfish tails (coarsely chopped)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Mix Ingredients: In a large bowl, combine the Jiffy cornbread mix, eggs, melted butter, green onions, chopped white or yellow onion, drained Rotel tomatoes, grated cheese, and crawfish tails. Mix until everything is well combined.
- Prepare the Pan: Pour the mixture into a greased 9×13-inch baking pan, spreading it evenly.
- Bake: Bake for 40-50 minutes, or until the cornbread is golden brown and cooked through. Check with a toothpick to ensure it comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before serving.
Notes
- You can use different cheeses based on your preferences, but Colby Jack or Pepper Jack gives a great flavor.
- This cornbread pairs perfectly with a variety of Southern dishes, especially gumbo or jambalaya.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Side Dish, Southern, Comfort Food
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
