Note: This cornbread is a meal all in one pan -- or at least it is to me. Make up a nice salad and I am one happy girl!
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Stir the cornmeal, baking powder, salt and creole seasoning together in
a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the
onion, cheese, corn, crawfish and jalapenos and stir until everything
is completely mixed together and evenly distributed.
cornbread into the prepared pan, smoothing out the surface. Bake for 45
– 50 minutes until golden and firm and a tester comes out clean. Let
rest for about 10 minutes before slicing and serving warm.