Crawfish Cornbread

Ingredients:

• 2 c. yellow cornmeal
• 1 T. salt
• 1 t. baking soda
• 6 eggs
• 1/2 c. sliced jalapeno peppers
• 2 medium onions, chopped
• 16-oz. grated Cheddar cheese
• 2/3 c. oil
• 2 16-oz. cans creamed corn
• 2 lbs. Louisiana crawfish tailmeat
  

Directions:

1. In a large bowl combine dry ingredients.
2. In a medium bowl beat eggs thoroughly.
3. Add other ingredients to eggs.
4. Add egg mixture to cornmeal mixture. Mix well.
5. Bake in a 13” x 9” baking dish for 55 minutes at 375 degrees or until golden brown.