Crawfish Jalapeño Cornbread

1. Preheat oven to 350°F.
2. Melt butter in a skillet, then sauté the bell pepper, onion, and jalapeño. Season with Cajun seasoning. Once tender, add in crawfish tails and cook for 2 more minutes.
3. In a mixing bowl, combine Jiffy cornbread mix, creamed corn, eggs, evaporated milk, and cheese. Fold in the crawfish and veggies.
4. Pour into a greased baking dish and bake for 45 minutes or until a toothpick comes out clean.