Crawfish Cornbread

submitted by Carole Hall

2 Cups of Cornmeal

1 Tablespoon of Salt

1 Teaspoon Baking Soda

6 Eggs

2 Medium Onions, Medium Chopped

1/2 Cup of Sliced Jalapeno Peppers

16 Oz Sharp Cheddar Cheese

2/3 Cup Oil

2 Cans Cream of Corn

2 Pounds of Crawfish Tails

In a bowl, combine cornmeal, salt and soda. In medium bowl, beat eggs, chopped onions and Jalapeno Peppers. Add cheese to egg mixture and stir in cornmeal mixture.

Pour into greased 12 x 14 baking dish. Bake at 375 for 55 minutes or until golden brown.