Crawfish Cornbread

Ingredients

• 1 teaspoon baking soda 
• 15 ounce regular corn cream-style canned
• 1 pinch cayenne pepper to taste
• 1 pound crawfish tails peeled
• 2  eggs 
• 1 pinch garlic powder to taste
• 1  bell pepper green chopped
• 0.3 cup jalapeno chopped
• 1  onion chopped
• 1 teaspoon salt 
• 1 pinch lawry's seasoned salt to taste
• 1 cup cheddar cheese shredded
• 0.3 cup vegetable oil 
• 1 cup cornmeal yellow

Equipment

• bowl
• oven
• baking pan
• toothpicks

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined.
3. Pour the crawfish mixture into the cornmeal mixture, and stir together.
4. Pour the mixture into the prepared baking dish.
5. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.