Crawfish Cornbread

Crawfish Cornbread 
1 lb (450 g) cooked and peeled crawfish tails or shrimp 
1 cup (250 ml) cornmeal 
1 cup (250 ml) milk 
1/2 cup (125 ml) vegetable oil 
1/2 lb (125 g) grated cheddar cheese 
1 8-oz (226 g) can corn kernels, drained 
1 8-oz (226 g) can cream-style corn 
2 eggs, beaten 
1 onion, chopped 
1/2 tsp (2 ml) baking soda 
1-3 jalape�o peppers, seeded and finely chopped 
Salt and freshly ground pepper to taste 
Combine all the ingredients in a bowl and stir to combine thoroughly. Pour
into a greased 9x13-inch (23x33 cm) baking dish and bake in a preheated 375F
(190C) oven until the top is puffed and golden brown, about 45 minutes. Cut
into squares or scoop with a spoon to serve. Serves 8 to 12.
 
== Contributed by : ==
* SF&SC Y-Group
Category:SF&SC