Crawfish Cornbread

• 2 Tbs. butter
• Small onion, finely diced
• 1/2 cup diced bell pepper
• 2 fresh jalapenos, seeded and finely diced
• 1 cup whole milk
• 1/2 cup canola oil
• 3 eggs
• 1 can cream style corn
• 1 1/2 cups grated cheddar cheddar
• 2 cups yellow cornmeal
• 1 Tbs. baking powder
• 2 tsp. Zatarains
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 pound crawfish tails, drained

1. Saute vegetables until tender - set aside to cool
2. Mix wet ingredients
3. Mix dry ingredients in large bowl - make well in center - add wet ingredients and vegetables and mix - add crawfish.
4. Bake in 9 x 13 pan at 400 degrees for 45 - 50 minutes

butter, onion, bell pepper, fresh jalapenos, milk, canola oil, eggs, cream style corn, yellow cornmeal, baking powder, zatarains, salt, baking soda, crawfish

Taken from www.epicurious.com/recipes/member/views/crawfish-cornbread-51264891 (may not work)