Geri Hupp | Deep East Texas EC

This unexpected side dish is a wonderful addition to a larger seafood spread. Look for the crawfish tail meat in the freezer section of your grocery store. Try experimenting with a variety of cheeses.

1 package (6 ounces) cornbread mix
1 tablespoon baking soda
1 tablespoon Creole seasoning
1/8 teaspoon ground cayenne pepper, plus more to taste
12 ounces fully cooked crawfish tail meat, thawed
2 cups shredded cheddar cheese
1 can (15.25 ounces) corn, drained
3 eggs, beaten
1/2 cup diced green onions
1/2 cup diced white onion
1/2 cup diced green bell pepper

1. Preheat oven to 350 degrees.

2. In a small bowl, whisk together cornbread mix, baking soda, Creole seasoning and cayenne pepper.

3. In a large bowl, stir together crawfish, cheese, corn, eggs, onions and bell pepper. Fold in dry ingredients until well incorporated. Mixture will be thick.

4. Spread batter into an ungreased 9-by-13-inch baking dish. Bake 30–40 minutes or until golden brown. Let cool slightly before cutting, then serve warm.

Serves 12.