Crawfish Cornbread

2 cups yellow cornmeal

1 tsp salt

1 tsp baking soda

1 Tbsp baking powder

6 eggs

1/2 cup sliced jalapeno peppers

1/2 cup chopped bell pepper

2 medium onions chopped 1

6 oz. grated cheddar cheese

2/3 cup oil

2 large cans cream style corn

2 lbs. crawfish tails Pealed

In a large bowl combine dry ingredients. In a medium bowl, beat eggs thoroughly. Add other ingredients to eggs. Add egg mixture to cornmeal mixture and mix well. 

Bake in a 12 x 14 inch well greased pan for 55 minutes at 375 or until golden brown.  

May substitute egg beaters and fat free cheese. 

You may half this recipe and bake in 9 x 13 inch pan, adjust cooking time to 30

minutes. 

Good served warm or at room temperature.