Louisiana Crawfish Cornbread Muffins


Recipe courtesy of Mark Alleman, Student, Louisiana Culinary Institute

Serves 10

  • 4 tablespoons butter
  • 1/2 cup onions, chopped
  • 1/2 cup corn
  • 1 jalapeño, chopped
  • 3/4 cup broccoli, chopped
  • 1/2 lb Louisiana crawfish tails, chopped
  • 4 oz heavy cream
  • 3/4 cup cottage cheese
  • 2 eggs, beaten
  • 2 1/4 cups corn meal 
  • 3 tablespoons cheddar cheese, grated

Louisiana Crawfish Cornbread Muffins 

Louisiana Crawfish Cornbread Muffins

Click image to enlarge



Preheat oven to 400˚F.

Melt the butter in a sauté pan then sauté the onion, jalapeños, and corn until they are tender, approximately 5 minutes. Next add crawfish tails and broccoli and cook for 3 minutes. Add heavy cream, stirring to mix into ingredients. Remove pan from heat and pour mixture into a mixing bowl allowing it to cool for moment. Once slightly cooled, add cottage cheese, eggs, and cornmeal.  Mix the mixture well. 

In a greased muffin pan, distribute cornbread mixture evenly throughout each mold. Top each muffin with a bit of grated cheddar cheese.

Bake cornbread for 18-20 minutes, or until golden brown and moist in the middle.

Remove cornbread muffins from pan, and enjoy!

Note: Half way through baking the muffins, rotate muffin pan 180 degrees so that both sides are cooked evenly to a perfect golden brown.

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