2 c. yellow cornmeal
1 T. salt
1 t. baking soda
6 eggs
1/2 c. sliced jalapeno peppers
2 medium onions, chopped
16-oz. grated Cheddar cheese
2/3 c. oil
2 16-oz. cans creamed corn
2 lbs. Louisiana crawfish tailmeat
In a large bowl combine dry ingredients. In a medium bowl beat eggs thoroughly. Add other ingredients to eggs. Add egg mixture to cornmeal mixture. Mix well. Bake in a 13” x 9” baking dish for 55 minutes at 375 degrees or until golden brown. Serves 12.