Crawfish Cornbread

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons butter 
• 2 teaspoons cajun spice 
• 14.8 oz regular corn cream-style canned
• 1.5 cups cheddar cheese grated
• 1 pound crawfish tails frozen thawed peeled drained
• 3 large eggs 
• 0.5 cup bell pepper green finely chopped
• 0.8 cup green onion chopped
• 0.3 teaspoon ground pepper red
• 2  jalapeño peppers minced seeded
• 1 cup milk 
• 1 small onion finely chopped
• 1 teaspoon salt 
• 0.5 cup vegetable oil 
• 2 cups cornmeal plain yellow

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Heat a 10- to 12-inch (1 1/2-inch deep) cast-iron skillet in oven 15 minutes.
3. Meanwhile, melt butter in a large skillet over medium heat.
4. Add onion and bell pepper; saut 5 minutes or until onion is tender.
5. Remove from heat. Stir in seeded and minced jalapeos.
6. Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.
7. Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish.
8. Pour into hot cast-iron skillet.
9. Bake at 400 for 45 minutes or until golden brown.
10. Serve immediately.
11. Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with Step
12. Pour batter into a well greased 13- x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.
13. Shrimp Cornbread: Substitute 1 lb. unpeeled, medium-size raw shrimp (31/35 count), peeled, deveined, and coarsely chopped, for crawfish. Proceed with recipe as directed.