Crawfish Cornbread 2

2 cups yellow cornmeal
3 eggs
1 can cream style corn
1-1/2 cups grated cheddar cheese
3 tsp baking powder
2 jalapeno peppers, chopped fine
1/2 cup bell pepper, chopped fine
1/2 tsp soda
1 onion, chopped fine
1/2 cup cooking oil
3/4 cup chopped green onions
1 cup milk
1 lb cleaned crawfish tails
Season to taste

Saute onions and bell pepper in a little butter. Cook until onions are transparent. Add jalapeno pepper. Set aside. Mix all other ingredients, except crawfish. Add cooked onions and peppers. Stir in crawfish. Pour into lightly greased pan. Bake in preheated oven at 400F for 35-45 minutes.

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Cajun Country -- New Iberia, Louisiana