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You are here: Home / Recipes / Appetizers / Crawfish Cornbread Muffins

Crawfish Cornbread Muffins

July 22, 2019, Updated October 14, 2019 — By Glitter & Graze — Leave a Comment

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crawfish cornbread muffins with title
crawfish cornbread muffins with title
side view of a mini muffin tin with cooked crawfish cornbread muffins with title

With these crawfish cornbread muffins have a little taste of Louisiana in your own home. Loaded with crawfish and sausage this cornbread is not like any other.

crawfish cornbread muffins

Here in the south every year you have a crawfish boil or 2 to attend. I’m always thinking of something new I can bring as an appetizer to these events.

Last year was my crawfish dip, which I thought about doing again, but the idea for cornbread that had crawfish and sausage in it popped in my head so I went with that.

What is crawfish?

Not everyone especially people who aren’t from the south knows what crawfish are. Crawfish aka “mud bugs” are small lobster-like creatures that live in freshwater streams or swaps or ditches.

There is a particular way of eating these little guys and here is a good article about it, “To suck or Not to Suck” in case you ever find yourself at a crawfish boil.

What ingredients you need for Crawfish Cornbread Muffins

  • Jalapeno cornbread mix– Zatarain’s makes a good cheddar jalapeno cornbread mix, but any jalapeno cornbread mix will work.
  • Crawfish tails– You can find this stuff in the freezer seafood section of the grocery store. Or even better if you have some leftover crawfish
  • Andouille Sausage– this is a Cajun type sausage with added spices
  • Pepper Jack Cheese– I prefer to use pepper jack because it adds a little more spice, but go with whatever is your favorite cheese
  • Creamed Corn– because corn always goes with crawfish. Plus this helps keep the muffins moist
  • Egg and milk because the cornbread mix calls or it
How to make crawfish cornbread muffins

How to make crawfish cornbread muffins

In a large bowl crack the egg (Photo 1) and whisk it (Photo 2) Next add the milk (Photo 3) and then the jalapeno cornbread mix to the bowl (Photo 4 ) and whisk it all together well (Photo 5)

Crawfish cornbread muffin recipe

Next, add the creamed corn (Photo 6) and then the pepper jack cheese (Photo 7) and stir together with a spoon (Photo 8)

Next, add the crawfish tails (Photo 9) and stir (Photo 10) Add the diced Andouille sausage to the bowl (Photo 11) and then stir it all together (Photo 12)

Crawfish cornbread

Spray your mini muffin tins with cooking spray (Photo 13) Fill the mini muffin to the completely full of the crawfish cornbread mixture (Photo 14) And bake for 35-40 minutes (Photo 15) until the tops began to turn golden

Muffin Recipe

Tips for this recipe

  • You will need a few mini muffin tins to make all the muffins at once. If not you will have to make these in batches
  • You can substitute the pepper jack cheese for the cheese of your liking. I just prefer the extra spice in pepper jack cheese
  • You can also use a different cornbread mix if you cannot get the jalapeno cornbread mix. Just be sure to use the egg and milk amounts that are listed on the cornbread package
  • I use frozen crawfish tails for this recipe but if you have some crawfish leftover from a crawfish boil works just as good
  • The creamed corn does make these muffins moist. If you rather it be more crumbly use regular corn that is drained before adding to the mix

Want more Cajun recipes?

Easy Cajun Fried Cabbage
Cajun Boil Foil Packs
Crawfish Dip
Cajun Lobster Tails

Or check out all my Appetizer recipes for your next party recipe

Did you make this recipe? Then give a star rating below and tag your picture on Instagramwith #glitterandgraze

white bowl of mini muffins of crawfish and sausage cornbread
Print Recipe

Crawfish Cornbread Muffins

With these crawfish cornbread muffins have a little taste of Louisiana in your own home. Loaded with crawfish and sausage this cornbread is not like any other.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer
Cuisine: cajun
Keyword: crawfish and sausage muffins, crawfish cornbread, crawfish cornbread muffins
Servings: 90 muffins
Calories: 42kcal
Author: Glitter and Graze

Ingredients

  • 12 oz crawfish tails
  • 12 oz Andouille sausage
  • 12.5 oz Zataraians cheddar jalapeno cornbread mix
  • 2 cups shredded pepper jack cheese
  • 14.75 oz creamed corn
  • 1 egg
  • 2/3 cup milk

Instructions

  • Preheat oven to 375 degrees
  • Add the egg to a large bowl and whisk
  • Add milk and jalapeno cornbread mix to the bowl and whisk
  • Add the creamed corn and cheese to the bowl and stir with a spoon
  • Add crawfish tails and diced sausage and stir well
  • Spray the mini muffin tins and fill each one completely with the mixture and cook for 35-40 minutes until the muffins have a golden top

Notes

  • You will need a few mini muffin tins to make all the muffins at once. If not you will have to make these in batches
  • You can substitute the pepper jack cheese for the cheese of your liking. I just prefer the extra spice in pepper jack cheese
  • You can also use a different cornbread mix if you cannot get the jalapeno cornbread mix. Just be sure to use the egg and milk amounts that are listed on the cornbread package
  • I use frozen crawfish tails for this recipe but if you have some crawfish left over from a crawfish boil works just as good
  • The creamed corn does make these muffins moist. If you rather it be more crumbly use regular corn that is drained before adding to the mix

Nutrition

Nutrition Facts
Crawfish Cornbread Muffins
Amount Per Serving (1 muffin)
Calories 42 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 8mg3%
Sodium 102mg4%
Potassium 23mg1%
Carbohydrates 4g1%
Sugar 1g1%
Protein 1g2%
Vitamin A 30IU1%
Vitamin C 0.2mg0%
Calcium 22mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @GlitterAndGraze or tag #GlitterAndGraze!

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Filed Under: Appetizers, Recipes, Side Dishes Tagged With: bread, cajun, cornbread, crawfish, jalapeno, party food, sausage, snacks

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Hi! I'm just a Texan girl who is obsessed with food and making crafts. I'm the author, photographer, recipe developer, and crafting maker behind Glitter and Graze. Thanks for stopping by.

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