Loretta’s Cornbread Crawfish

6 jumbo eggs
2/3 cup oil
2-15 oz. cans cream style corn
2 medium onions, finely chopped
1/2 or more (to taste) chopped pickled Jalapeno peppers
1/2 cup chopped bell pepper
2 cups corn meal
1/8 tsp. salt
1/8 tsp baking soda
3-4 cups shredded cheddar cheese
2 lbs cooked-peeled crawfish tails* seasoned with Tony Chachere's creole seasoning

Pre-heat oven to 350 degrees.

In a large bowl, beat eggs and oil. Add corn, onions, chopped jalapenos, bell pepper, corn meal, salt and baking soda. Mix well, add cheese and crawfish tails. Pour in 10"x13" pan and bake for 1 hour.

* You can also use shrimp instead of crawfish tails.