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Crawfish Cornbread


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2 tablespoons butter

1 small onion, finely chopped

1/2 cup finely chopped green bell pepper

2 jalapeño peppers, seeded and minced

1 cup milk

1/2 cup vegetable oil

3 large eggs

1 (14.75-oz.) can cream-style corn

1 1/2 cups grated cheddar cheese

3/4 cup chopped green onion

2 cups plain 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 pound frozen, peeled crawfish tails, thawed and drained

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