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.