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Crawfish Cornbread

1 lb (450 g) cooked and peeled crawfish tails or shrimp 1 cup (250 ml) cornmeal 1 cup (250 ml) milk 1/2 cup (125 ml) vegetable oil 1/2 lb (125 g) grated cheddar cheese 1 8-oz (226 g) can corn kernels, drained 1 8-oz (226 g) can cream-style corn 2 eggs, beaten 1 onion, chopped 1/2 tsp (2 ml) baking soda 1-3 jalapeño peppers, seeded and finely chopped Salt and freshly ground pepper to taste

Combine all the ingredients in a bowl and stir to combine thoroughly.

Pour into a greased 9x13-inch (23x33 cm) baking dish and bake in a preheated 375F (190C) oven until the top is puffed and golden brown, about 45 minutes. Cut into squares or scoop with a spoon to serve. Serves 8 to 12.