Southern Living Crawfish Cornbread - cooking recipe

Ingredients

2 tablespoons butter
1 small onion, finely chopped
1/2 cup bell pepper, finely chopped
2 jalapeno peppers, seeded and minced
1 cup milk
1/2 cup vegetable oil
3 large eggs
1 (14 3/4 ounce) can cream-style corn
1 1/2 cups cheddar cheese, grated
3/4 cup green onion, chopped
2 cups yellow cornmeal
1 tablespoon baking powder
2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
1 lb frozen crawfish tail, thawed, drained and peeled

Preparation

Preheat oven to 400\u00b0. Heat a 12-inch (1 1/2-inch deep) cast-iron skillet in oven for 15 minutes.
Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; saute 5 minutes or until onion is tender. Remove from heat. Stir in jalapenos.
Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.
Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish. Pour into hot cast-iron skillet.
Bake for 45 minutes or until golden brown. Serve immediately.
Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with step 2. Pour batter into a well-greased 13 x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.
Shrimp Cornbread: Substitute 1 pound raw shrimp, peeled, deveined and coarsely chopped.