1 t. baking soda

1 onion, chopped

1 c. yellow cornmeal

1/2 c. chopped jalapeno peppers

1 t. salt

1 1/3 c. Lou Ana oil

8 oz. Cheddar cheese, grated

1 lg. can cream-style corn

2 lbs. Louisiana crawfish tailmeat

Preheat oven to 350 degrees. Mix all ingredients except crawfish in blender. Puree until blended. Pour into greased oblong pan or 9” x 12” baking dish. Add crawfish to mixture in pan. Stir to distribute crawfish evenly. Bake 35-40 minutes. Serves 6-8.