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Father's Day:
Father’s Day 2005
Exploring the Flavors of the South

The Ritz-Carlton Maison Orleans
904 Iberville Street
New Orleans, LA 70112
(504) 670 2900


Crawfish Cornbread
Chef Matthew Murphy of FQB at The Ritz-Carlton Maison Orleans – New Orleans, LA
Adapted by

Yield: 8 Servings


    Creole Seasoning Mix:
  • 1 pound salt
  • 4 ounces dry, minced or chopped garlic
  • 4 ounces ground black pepper
  • 2 ounces cayenne pepper
  • 3 ounces dry, minced or chopped onion
  • 5 ounces paprika
  • 1 ounces thyme
  • 4 ounces oregano
    Crawfish Cornbread:
  • 2 eggs
  • 10 ounces cornmeal
  • 11 ounces all-purpose flour
  • 1 ounce baking powder
  • 1 teaspoon of creole seasoning
  • 18 ounces milk
  • 6 ounces melted butter
  • 1 ounce corn syrup
  • 1 pound crawfish tail meat
  • stick unsalted butter

For Creole Seasoning Mix:
Mix all ingredients and store in an air-tight container.

For the Crawfish Cornbread:
Preheat oven to 375°F. Mix the eggs, cornmeal, flour, baking powder, creole seasoning, milk, butter, corn syrup and crawfish tails in a large bowl. Pour into a baking dish or iron skillet and bake for about 40 minutes. Place ½ stick of butter on top, allow to melt for the golden color.



  • Father's Day Spirits
  • Grill Tips and Recipes
  • Forum: Special Meals on Father's Day

  •    Published: June 2005
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