Cajun Crawfish Cornbread

• 2 c. cornmeal
• 1 Tbsp. salt
• 1 tsp. baking soda
• 6 eggs
• 2 medium onions, chopped
• 1/2 c. sliced jalapeno or chopped with seeds
• 16 oz. Cheddar cheese
• 2/3 c. cooking oil (Crisco)
• 2 (16 oz.) cans cream-style corn
• 2 lb. crawfish tails
• 1 c. cornmeal
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 2 eggs
• 8 oz. Cheddar cheese (Alpine Lace brand may be used to cut fat and calories)
• 1 onion
• 1/3 c. oil
• 1 can cream-style corn
• 1 lb. crawfish tails, rinse off fat to cut calories and fat grams
• 1/4 c. jalapenos (optional)

1. Mix dry ingredients in small bowl.
2. In another bowl, mix all other ingredients.
3. Blend dry ingredients into all others, mixing well.
4. Pour into greased 9 x 13-inch pan (may be sprayed with a lo-cal spray such as Pam).
5. Bake at 375u0b0 for 30 minutes or until golden brown.

cornmeal, salt, baking soda, eggs, onions, cheddar cheese, cooking oil, creamstyle, crawfish tails, cornmeal, salt, baking powder, eggs, cheddar cheese, onion, oil, creamstyle corn, crawfish tails, jalapenos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507596 (may not work)