Ingredients : 

1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 onion, chopped
1 green bell pepper, chopped
1 (4 ounce) jar diced pimentos, drained
1/3 cup vegetable oil
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
1/3 cup chopped jalapeno pepper
1 pound peeled crawfish tails
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste

Direction : 

Set the oven to preheat at 375 ° F (190 ° C). Spray or grease a
9×13 baking tray.

Mix the baking soda, cornmeal and salt in a big bowl. Whisk the
eggs with onion, pimentos, green pepper, vegetable oil, creamstyle
corn, cheddar cheese, seasoned salt, jalapeno pepper,
cayenne pepper, crawfish tails, and garlic powder in a separate
bowl. Mix well. Add the crawfish mix to the cornmeal mix. Mix
together. Transfer this mixture to the baking tray.

Pop the tray into the oven and bake for about 55 minutes, until
the cornbread turns a light golden brown. You can test its
doneness by inserting a toothpick into the middle of the bread. If
it comes out clean, it is done. Let it cool down for 10 minutes .

Serve.

Nutrition Information : 

Calories: 209 calories;
Total Fat: 10.8
Sodium: 534
Total Carbohydrate: 18.6
Cholesterol: 81
Protein: 10.4