Jalapeno Crawfish Cornbread

2 eggs, beaten
1-16 oz can cream corn
¼ cup oil
¼ cup grated cheddar cheese
1 small onion chopped
1 cup South Texas Milling Whole Grain Yellow Cornmeal 
½ tsp. baking soda
1 tsp. salt
1 cup crawfish chopped
1 small jalapeno chopped
Tobasco to taste
butter or baking oil

In a large bowl mix all ingredients. Pour into a greased pan. Bake in a 9x12 pan at 325 for 30 to 35 minutes.