Crawfish Cornbread

Leslie Davis - Wednesday, May 30, 2012

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

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. Mix well. Bake in a 13” x 9” baking dish for 55 minutes at 375 degrees or until golden brown. Serves 12.