Crawfish Cornbread

Makes: 12 servings.

2 cups cornmeal

1 tablespoon salt

1 teaspoon baking soda

6 each eggs

2 each onion

½ cup jalapeno pepper,

sliced

16 ounces cheddar cheese

⅔ cup oil

32 ounces creamed corn

1 pound crawfish tails, whole, cleaned

In large mixing bowl, combine cornmeal, salt and baking soda. In medium bowl, beat eggs thoroughly. Chop onions and jalapenos. Grate cheese. Add onions, peppers, cheese, oil, corn, and crawfish tails to beaten eggs. Combine this withdry ingredients and mix well. Pour into greased 12- by 14-inch baking dish.

Bake at 375 degrees for 55 minutes or until toothpick inserted inmiddle comes out clean. Let rest 5 minutes, invert, and serve warm.