Crawfish Cornbread

2 boxes Jiffy cornbread mix
2/3 cup milk
2 eggs
1 (15 ounce) can cream style corn
1 cup grated cheddar cheese
1 onion, chopped fine
1 jalapeno pepper, chopped
1 pound crawfish tails
Salt and pepper to taste

Mix cornbread mix, milk, eggs and corn. Add cheese, onion, jalapeno pepper and crawfish. Stir until mixed. Pour into 9x13-inch buttered pan. Bake at 375 degrees for 30 to 40 minutes. Makes 24 (1 inch) squares or serves 6 as a main dish.