CAJUN CRAWFISH CORNBREAD
2 cups cornmeal
1 tablespoon salt
1 teaspoon baking soda
2 medium onions
1/2 cup jalapeno peppers, sliced
1 pound Cheddar cheese, grated
2/3 cup olive oil
2 (16 ounce) cans cream-style corn
2 pounds crawfish tails
In a large mixing bowl, combine cornmeal, salt and baking soda.
In a medium bowl, beat eggs thoroughly.
Chop onions and jalapeno peppers. Add grated cheese. Add to beaten
eggs, onions, jalapeno peppers, cheese, oil, corn and crawfish tails.
Combine this mixture with cornmeal mix and mix together well. Pour
into a greased 12 x 14-inch baking dish. Bake in a 375 degree F
preheated oven for 55 minutes or until golden brown in color.