6 – 8 large bell peppers (cut off the tops to make a cup)

Bring a large pan of water to a rolling boil and drop the peppers in for 5 minutes.

Remove peppers and drain.  Place the drained peppers in a 9 x 13 dish…..may take an extra dish


Saute one onion in butter until transparent

Add 2 or 3 jalapeño peppers and set this mixture aside.


Combine 3 eggs

1 1/2 cup grated cheddar cheese

1 teaspoon salt

1 can cream style corn

3/4 cup onion tops or chives

1/2 teaspoon baking soda

3 teaspoons baking powder

1/2 cup oil

1 cup milk

2 medium tomatoes, peeled and chopped

Once combined add 1 # frozen crawfish tails, thawed.


Fill the pepper cups with the mixture and bank at 400 degrees for 30 – 40 minutes.


The cornbread can also be baked in a 9 x 13 pan eliminating the peppers.


Hope you enjoy this as much as Mark and I do.


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