Recipe Courtesy of Emeril Lagasse - www.emerils.com

• 4 eggs
• 4 cups yellow corn meal
• 6 teaspoons baking powder
• 2 teaspoons salt
• 4 cups cream style corn
• 2 cups milk
• 8 tablespoons melted butter or margarine
• 4 teaspoons sugar
• 1/2 pound cheddar cheese shredded or cut in small pieces
• 1 pound crawfish meat

Mix all ingredients. Preheat the oven to 375°F. Brush the inside of a cast iron skillet with a thin layer of oil. During preheating, place the cast iron skillet in the oven to heat. When ready to bake, carefully remove the hot skillet from the oven and pour the batter into the skillet. Bake the cornbread for about 1 hour.

Serve as appetizer, plain or topped with crawfish etouffee; or serve as an entree topped with fresh grilled trout, snapper or mahi-mahi.