Crawfish Cornbread

• 1 lb. crawfish tails
• 1 large onion, chopped
• 1/4 c. butter or margarine
• 1 c. corn meal
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. garlic powder
• 1 c. milk
• 2 eggs
• 1 can cream-style corn
• 1 lb. sharp or mild Cheddar cheese
• 1/4 to 1/2 c. chopped jalapeno peppers (optional)

1. Saute crawfish and onion in butter until onions are soft (about 10 minutes).
2. Set aside.
3. Combine corn meal, salt, baking soda, baking powder, garlic powder, milk, eggs and corn.
4. Mix well.
5. Grease a large baking pan, 9 x 13-inch.
6. Layer 1/2 corn meal mixture on bottom.
7. Next pour crawfish-onion mixture over. Then evenly spread a layer of cheese.
8. Sprinkle with peppers.
9. Top with remaining corn meal mixture.
10. Bake at 350u0b0 for 45 minutes.

crawfish tails, onion, butter, corn meal, salt, baking soda, baking powder, garlic powder, milk, eggs, creamstyle corn, cheddar cheese, jalapeno peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98965 (may not work)