Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive cornbread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. —Eloise Waler, Rayville, Louisiana
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1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1/2 cup canola oil, divided
1 to 2 medium jalapeno peppers, minced
2 cups cornmeal
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
1 cup whole milk
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups shredded cheddar cheese
3/4 cup sliced green onions
1 cup crawfish tail meat, cooked
In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside.
In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan.
Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.