Crawfish Cornbread

Ingredients

 * 3 boxes of Jiffy cornbread mix
 * 3 eggs
 * 1 cup of milk
 * ¼ cup of vegetable oil
 * 2 cups of sharp cheddar cheese – finely shredded
 * 1 large yellow onion – chopped
 * 1 can of sweet creamy style corn
 * ¼ cup of jalapeno peppers – chopped
 * 1lb of crawfish tails - chopped

Directions

 * 1) Preheat oven for 325 degrees. While the oven is warming up, pour a capful of vegetable oil in a 13x9 pan and place in oven. (You will also need a smaller pan because all of the mix will be too much for just this one pan – Or you can use two smaller pans.) Combine all ingredients in large mixing bowl until thoroughly mixed. Once mixed, take pan out of the oven and make sure the oil saturates the entire bottom of the pan, (move pan around in circular motion). Once complete, pour mix into pan. If done correctly, the mix will sizzle as you pour into pan. This will create a crisp crust. Bake for 1 hour or until toothpick comes out clean from the middle of the pan.