- 4 eggs
- 1/2 cup cooking oil
- 1 onion, chopped
- 1 cup jalapeño cheese, diced into small cubes
- 1 can cream style corn
- 1 Jiffy cornbread mix
- 1 lb crawfish tails
- Beat the eggs in a large mixing bowl. Add the remaining ingredients to mixing bowl and combine well. Toss in the crawfish tails and mix them into the mixture.
- Pour the mixture into a buttered 9 x 13 casserole dish and bake at 375 for 30-45 minutes.
- Allow to cool slightly before cutting into squares for serving.
I used leftover crawfish from a crawfish boil, but you can use frozen crawfish instead. Just thaw the crawfish tails and soak them in a cap of crab boil.