1 lb. crawfish tails
1 large onion, chopped
1/4 c. butter
1 c. corn meal
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. garlic powder
1 c. milk
2 eggs
1 can cream-style corn
1 lb. sharp or mild Cheddar cheese
1/4 to 1/2 c. chopped jalapeno peppers (optional)

Sauté crawfish and onion in butter until onions are soft (about 10 minutes). Set aside.

Combine corn meal, salt, baking soda, baking powder, garlic powder, milk, eggs and corn. Mix well. Grease a large baking pan, 9 x 13-inch. Layer 1/2 corn meal mixture on bottom. Next pour crawfish-onion mixture over. Then evenly spread a layer of cheese. Sprinkle with peppers. Top with remaining corn meal mixture.

Bake at 350°F for 45 minutes.