Crawfish Cornbread 3

2 cups yellow cornmeal

2 cups flour

2 tablespoons baking powder

4 tablespoons sugar

1 teaspoon salt

1/2 teaspoon red pepper

1 chopped onion (finely)

2 eggs, beaten

1 cup milk

1/2 cup vegetable oil

One 17-ounce can cream style corn

2 pounds crawfish tails

1/2 cup chopped hot green peppers or jalapeno pepper

Preheat oven: 400F. In large bowl, mix corn meal flour, baking powder, sugar and salt. In separate bowl, mix beaten eggs, milk and oil. Mix well. Combine liquid mixture to dry mixture. Mix well. Add corn, crawfish tails, red pepper, onions and hot green peppers. Stir well.

Pour half of mixture into a greased oblong 9 x 13 inch baking dish. Bake for 25-30 minutes. Let stand 15 minutes to cool before cutting to serve. Pour remaining mixture in another baking pan.

Makes 2 pan servings.

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Cajun Country -- New Iberia, Louisiana