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.
Ingredients
- 12 oz crawfish tails
- 12 oz Andouille or Smoked sausage
- 12.5 oz Jalapeno Corn Bread Mix
- 2 cups shredded pepper jack cheese
- 14.75 oz creamed corn (Do not drain)
- 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 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 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