Making it with Mom: Crawfish Cornbread – Happy Easter 2017

Happy belated Easter! This Easter we gathered outside amongst the sun and sat down to a fresh mess of crawdads!! In the south that is just what you do on Easter Sunday. Right? Right! I must admit, I have a love/hate relationship with crawfish. I love to eat them. But I seem to NEVER get full on the little mud bugs! Plus, they are kind-of disgusting to peel apart. Sometimes you just need to satisfy that crawfish craving for something more fulfilling. I few little crawfish tails on their own, isn’t going to do the trick for me. Check out this awesome crawfish cornbread recipe below.

Thanks for reading and happy peeling,


1 pound precooked crawfish tails
1 pound grated cheese
3 seeded and chopped jalapeno peppers
1 large chopped onion
1 large can cream style can
1 stick butter (8 tbsp)
1 tbsp vegetable oil
3 eggs
1 tsp Creole Seasonings
1 tsp baking soda
2 packages cornbread mix


Step 1
Preheat oven to 350 degrees.

Step 2
Pour vegetable oil in a 10 inch cast iron skillet and place in oven to heat eight minutes. Mix all ingredients in a large bowl.

Step 3
Pour cornbread mixture into hot skillet and bake for 45 minutes

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Hey Peeps! I'm Kacie, a 30 something year old dreamer with a love of all things. I'm a shy and very quiet girl from Louisiana. I grew up on a farm in the middle of watermelon fields and dirt roads. However, it was in the middle of those roads where my journey began as a child. I would like to think that I can always return to where I’m from when life is overwhelming. I enjoy baking, gardening, eating, photography, & all things country-related. I’m also a cradle Catholic who enjoys learning more about Catholicism. God has put my Faith to the test on several different occasions throughout my life. I’m a caregiver to my mother and this is where starting a blog began.

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