Crawfish Cornbread

• 2 c. yellow cornmeal
• 3 eggs
• 1 can cream-style corn
• 1 1/2 c. grated Cheddar cheese
• 1 tsp. salt
• 1/2 tsp. soda
• 1/2 c. bell pepper, finely chopped
• 1 onion, minced or grated
• 2 jalapeno peppers, finely chopped
• 1/2 c. cooking oil
• 3/4 c. chopped green onions
• 1 c. milk
• 1 lb. cleaned crawfish tails

1. Saute onions and bell pepper in small amount of butter.
2. Allow to cook until onions are transparent.
3. Add chopped jalapeno peppers.
4. Set aside.
5. Mix other ingredients, except crawfish.
6. Add cooked onions and peppers.
7. Stir in crawfish.
8. Pour into lightly greased pan.
9. Bake in preheated oven at 400u0b0 for 35 to 45 minutes.

yellow cornmeal, eggs, creamstyle corn, cheddar cheese, salt, soda, bell pepper, onion, peppers, cooking oil, green onions, milk, crawfish tails

Taken from www.cookbooks.com/Recipe-Details.aspx?id=575905 (may not work)