Servings: 8 to 19

2 cups yellow cornmeal 2 cups yellow cornmeal
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon salt 1 teaspoon salt
1/4 teaspoon Creole seasoning ¼ teaspoon Creole seasoning
6 eggs 6 eggs
2/3 cup vegetable oil ⅔ cup vegetable oil
1 yellow onion, finely diced 1 yellow onion, finely diced
8 ounces cheddar cheese, grated 8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed 1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped 2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapeños 1 (4-ounce) can diced jalapeños

Preheat the oven to 350°F.
Grease a 9x13-inch baking dish.
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 slicing and serving warm.