Crawfish Cornbread Muffins

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.


  • 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)
  • egg
  • 2/3 cup milk


  1. Preheat oven to 375 degrees
  2. Add the egg to a large bowl and whisk
  3. Add milk and jalapeno cornbread mix to the bowl and whisk
  4. Add the creamed corn and cheese to the bowl and stir with a spoon
  5. Add crawfish tails and diced sausage and stir well
  6. 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


  • 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
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