2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cajun seasoning
6 eggs
2/3 cup vegetable oil
1 finely diced yellow onion
1 cup grated cheddar cheese
1 1/2 cups bag thawed frozen corn
2 pounds finely chopped crawfish tail meat
1/2 cup diced canned jalapenos

2 cup s yellow cornmeal 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon cajun seasoning 6 eggs 2/3 cup vegetable oil 1 finely diced yellow onion 1 cup grated cheddar cheese 1 1/2 cups bag thawed frozen corn 2 pounds finely chopped crawfish tail meat 1/2 cup diced canned jalapenos

Preheat the oven to 350°.

Grease a large cast iron skillet. Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 to 50 minutes until golden and firm and a tester comes out clean.

Let rest for about 10 minutes before serving. Serve while still warm.