Crawfish Cornbread

Serves 10 to 12. Recipe from Eleanor Mitchel, of Baton Rouge, is the first-place winner in the side dish category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket.

1 bell pepper, chopped

1 onion, chopped

1/2 stick margarine

1 lb. Louisiana crawfish, chopped

2 eggs

1?3 cup vegetable oil

1 cup grated cheddar cheese

1 (8.5-oz.) can cream -style corn

1 box Jiffy Corn Muffin Mix

Pam vegetable spray

1. Sauté bell pepper and onion in a small amount of margarine. Add crawfish tails and sauté for about 5 minutes.

2. Beat eggs and oil together. Stir grated cheese, corn and corn muffin mix into the egg-oil mixture. Fold in the sautéed bell pepper, onion and crawfish.

3. Bake, uncovered, at 350 F in a 9-inch-by-13-inch pan sprayed with Pam for 40 minutes.