If you’re craving a Southern side dish with bold Cajun flavor and a rich, cheesy bite, this Crawfish Cornbread is calling your name. It’s savory, a little spicy, and loaded with smoky crawfish tails, sautéed veggies, and gooey pepper jack cheese. We took it up a notch by cooking it low and slow on the Recteq Flagship 1100 over Royal Oak Hickory Blend Charcoal Pellets, giving it that extra layer of wood-fired flavor that sets it apart from your average cornbread.

This dish is easy to prep and even easier to enjoy. Whether you're serving it alongside a rack of ribs, a pot of gumbo, or all by itself, it’s a guaranteed crowd-pleaser. And while it’s packed with flavor, it’s also incredibly versatile—you can adjust the spice level, change up the mix-ins, or even add a glaze on top if you’re feeling fancy.

Crawfish Cornbread | Heath Riles BBQ

This Cajun-inspired cornbread is the kind of dish that turns heads at any gathering. It combines classic cornbread comfort with the buttery richness of crawfish and the bold flavor of my Cajun Creole Garlic Butter. You get a sweet heat from the Jiffy base and Rotel, balanced by melty cheese and smoky grill flavor.

Want to switch things up? Feel free to swap crawfish for shrimp or chopped smoked sausage, or top it with pepper jelly or one of our signature glazes. Either way, you’re getting a skillet full of Southern soul food done right.

The Ingredients

Here’s everything you need to make this smoky, flavor-packed Crawfish Cornbread:

Cornbread Mix. One box of Jiffy Cornbread Mix is the base of this recipe. It’s slightly sweet, which balances out the Cajun heat perfectly.

Veggies. You’ll need one cup each of diced and sautéed onion and green bell pepper. Add a can of Rotel (whatever heat level you like) for that signature Southern kick and tomato-chili flavor.

Crawfish. 12 oz of Louisiana crawfish tails are the star of this dish. Their tender texture and mild briny flavor make the perfect match for the cheesy, spicy cornbread.

Cheese. One 8 oz block of pepper jack cheese, freshly shredded. Fresh shred is key here—it melts better and gives you that gooey, cheesy pull in every bite.

Green Onions. One cup of chopped green onions adds a fresh, oniony pop that cuts through the richness.

Eggs. Three large eggs help bind everything together and give the cornbread its structure.

Seasoning. Add 1–1½ tablespoons of our Heath Riles Cajun Creole Garlic Butter for a buttery, garlicky punch of Cajun flavor.

Grease. You’ll need a little Crisco, bacon grease, or avocado oil to grease your cast iron skillet.

Pro Tip: Shred your own cheese for the best melt and texture. Pre-shredded cheese can be coated with anti-caking agents that keep it from melting smoothly.

The Smoker Setup

Here’s what I used for this recipe:

Recteq Flagship 1100 Pellet Grill. This grill delivers consistent heat and great airflow, making it perfect for baking something like cornbread low and slow with a kiss of wood-fired flavor.

Charcoal Pellets. I used Royal Oak Hickory Blend Charcoal Pellets to give the cornbread a deep, smoky backbone that pairs perfectly with the bold Cajun ingredients.

The Process for Making Crawfish Cornbread

Want the step-by-step breakdown? Watch the full video on our YouTube channel, or follow along here:

1. Mix the Batter

In a large mixing bowl, combine your Jiffy mix, can of Rotel, sautéed onions and bell peppers, crawfish tails, shredded pepper jack cheese, green onions, and beaten eggs. Add in your Cajun Creole Garlic Butter and stir until everything is evenly combined.

2. Prep the Skillet

Grease your 10-inch YETI cast iron skillet with Crisco, bacon grease, or avocado oil—whatever you prefer. Pour the batter into the skillet and use a spatula to spread it evenly, pressing out any air pockets.

3. Fire Up the Grill

Preheat your Recteq Flagship 1100 to 350°F. Place the skillet directly in the center of the grill and let it bake for 40–60 minutes. You’ll know it’s ready when the top is golden brown and the center reaches an internal temp of about 200°F.

4. Cool and Slice

Once the cornbread is fully set and golden, remove it from the grill and let it cool for a few minutes before slicing. This helps everything hold together when you cut into it.

The Results

This Crawfish Cornbread came out golden and bubbling, with crispy edges and a tender center loaded with spicy crawfish tails and melty cheese. The smoky flavor from the grill brings a whole new depth, and the Cajun Creole Garlic Butter ties it all together with a rich, buttery finish.

If you’re feeling adventurous, try brushing the top with pepper jelly or one of our BBQ glazes and throwing it back on the grill for another 15–20 minutes. It adds a sweet, sticky layer that complements the heat perfectly. We kept ours traditional, but it’s easy to customize to your taste.

Serving Suggestions for Crawfish Cornbread

This Crawfish Cornbread is rich, cheesy, and full of Cajun flavor—which means it pairs perfectly with other bold, Southern-inspired dishes. Here are a few of our top recommendations to round out your next meal:

• Cajun Creole Garlic Butter Ribs – These ribs are packed with smoky, buttery heat and make a great main course to serve alongside the cornbread.
  
• Easy BBQ Shrimp – Quick, flavorful, and straight from the grill—this shrimp dish brings out the seafood notes in the cornbread.
  
• Cajun Turkey & Sausage Gumbo – This hearty gumbo is a perfect cold-weather pairing and makes a full Southern spread when served with a big slice of cornbread.
  
• Red Beans & Rice – Classic, comforting, and great for feeding a crowd—add a piece of cornbread on the side to make it a meal.

Storing Leftovers

Have leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, wrap slices in foil and warm them in a 300°F oven until heated through. You can also microwave individual slices for about 30–60 seconds.

Final Thoughts

This Crawfish Cornbread brings the heart of Louisiana to your table with bold flavors, easy prep, and a smoky finish you can’t beat. Whether you’re feeding a crowd or just want something a little different on the grill, this recipe delivers every time.

Let us know if you give it a try, and tag us in your cook—we love seeing what y’all make with our recipes.

Equipment and Tools

Recteq Flagship 1100 Pellet Grill, Royal Oak Hickory Blend Charcoal Pellets, YETI 10” Cast Iron Skillet, Mixing Bowls, Silicone Spatula, Thermapen ONE