Crawfish Cornbread
INGREDIENTS
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2 cups yellow cornmeal
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1 teaspoon baking powder
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1 teaspoon salt
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1/4 teaspoon Creole seasoning
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6 eggs
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2/3 cup vegetable oil
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1 yellow onion, finely diced
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8 ounces cheddar cheese, grated
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1 (12-ounce) bag frozen corn, thawed
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2 pounds crawfish tail meat, finely chopped
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1 (4-ounce) can diced jalapenos
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Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
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