Crawfish Corn Bread

• 1 medium onion, finely chopped
• 1/2 c. finely chopped green pepper
• 1/2 c. vegetable oil, divided
• 1 to 2 medium jalapeno peppers, minced
• 2 c. cornmeal
• 3 tsp. baking powder
• 1 tsp. salt
• 3 eggs
• 1 c. milk
• 1 can (14-3/4 oz.) cream-style corn
• 1-1/2 c. (6 oz.) shredded Cheddar cheese
• 3/4 c. sliced green onions
• 1 c. crawfish tail meat, cooked

1. In a skillet, saute onion and green pepper in 1 tablespoon oil until tender.
2. Remove from the heat.
3. Stir in jalapenos; set aside. In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended.
4. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture.
5. Pour into a greased 13x9x2-inch baking pan.

onion, green pepper, vegetable oil, jalapeno peppers, cornmeal, baking powder, salt, eggs, milk, corn, cheddar cheese, green onions, crawfish tail meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=147518 (may not work)