Ingredients
1 medium onion, finely chopped1/2 cup finely chopped green pepper1/2 cup canola oil, divided1 to 2 medium jalapeno peppers, minced2 cups cornmeal3 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda3 large eggs1 cup whole milk1 can (14-3/4 ounces) cream-style corn1-1/2 cups shredded cheddar cheese3/4 cup sliced green onions1 cup crawfish tail meat, cooked
Preparation
In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside.
In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan.
Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.
