1 lb. fresh or frozen peeled, cooked crawfish tails, or shrimp, chopped
3/4 cup sliced green onions
1 medium onion, chopped (1/2 cup)
1 Tbls. butter
1 or 2 jalapeno peppers, seeded and chopped
2 cups yellow cornmeal
1 cup shredded cheddar cheese (4 oz.)
1 Tbls. baking powder
1 tsp. salt
1/2 tsp. baking soda
3 eggs
1 14 3/4 oz. can cream-style corn
1 cup milk
1/2 cup cooking oil

Thaw crawfish or shrimp, if frozen; set aside. In a medium saucepan, cook green onions and onion in hot butter
until tender. Stir in jalapeno peppers; cook and stir for 1 minute more. Set aside.

In a large bowl, combine cornmeal, cheese, baking powder, salt, and baking soda; set aside.

In a medium mixing bowl, stir together eggs, corn, milk, and oil; stir into cornmeal mxiture just until moistened.
Fold in onion mixture and crawfish or shrimp. Spread into a 13X9X2-inch baking pan.

Bake in a 400 degree oven for 35 to 40 minutes or until wooden toothpick inserted in center comes out clean.
Let stand for 10 minutes before servings.

Makes 12 servings.