Crawfish Cornbread Recipe - (4.2/5)

Ingredients

• 1 (12-16 ounce) package frozen crawfish tails, thawed
• 1 medium yellow onion, chopped (2/3 cup)
• Half a medium bell pepper, chopped (1/2 cup)
• 1 tablespoon butter (I used salted)
• 4-5 green onions (tops only), chopped
• 2 fresh jalapeno peppers, seeded and sliced (or chopped)
• 2 cups yellow corn meal (I used Aunt Jemima's)
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 extra-large eggs, lightly beaten
• 1/2 cup oil (I used canola)
• 1 cup milk (I used 2%)
• 1 1/2 cups cheddar cheese, grated, shredded, or cubed
• 1 (11 ounce) can Green Giant Niblets whole kernel corn, drained
• 1 teaspoon Tony Chachere's Original creole seasoning
• Garlic salt, to taste
• Black pepper, to taste