1 medium onion, finely chopped
1/2 c. finely chopped green pepper
1/2 c. vegetable oil, divided
1 to 2 medium jalapeno peppers, minced
2 c. cornmeal
3 tsp. baking powder
1 tsp. salt
3 eggs
1 c. milk
1 can (14-3/4 oz.) cream-style corn
1-1/2 c. (6 oz.) shredded Cheddar cheese
3/4 c. sliced green onions
1 c. crawfish tail meat, cooked

In a skillet, sauté 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 13x9x2-inch baking pan.

Bake at 400°F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.

Yield: 15 servings.