Crawfish Cornbread Muffins

white bowl of mini muffins of crawfish and sausage cornbread

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.

Course Appetizer

Cuisine cajun

Keyword crawfish and sausage muffins, crawfish cornbread, crawfish cornbread muffins

Prep Time 20

Cook Time 30

Total Time 50

Servings 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

Video

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