Courtesy of: Marcelle Bienvenu
Note: Crawfish cornbread, accompanied by a tossed green salad, is great for supper on a cold night.
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped yellow onions
1/2 cup vegetable oil
1 cup yellow cornmeal
1 cup shredded mild Cheddar cheese 1/4 cup chopped pickled jalapenos
1 cup cream-style corn
1 pound peeled crawfish tails, coarsely chopped
Preheat the oven to 375 ̊F. Lightly grease an 8x10-inch baking pan. Combine all the ingredients together in a large bowl. Pour the mixture into the prepared pan and bake until lightly browned, about 30 minutes. Remove from the oven and let sit for several minutes before cutting into squares to serve.