Over-the-Top Crawfish Cornbread

OVER THE TOP CRAWFISH CORNBREAD
CORNBREAD:
4 (8 ½ oz.) boxes JIFFY cornbread mix
4 (12-oz.) can Carnation condensed milk
4 eggs
1 c. finely chopped jalapeno peppers
1 t. sugar
2 c. shredded American cheese or your favorite
3 lbs. crawfish tails
½ (15-oz.) can cream-style corn
Creole seasoning, to taste
CRAWFISH ETOUFFEE:
2 sticks butter
2 T. flour
2 yellow onions, minced
1 green bell pepper, diced
2 T. minced garlic
1 lb. crawfish tails, with fat
1 t. ground cumin
¼ t. Tabasco, or to taste
¼ t. Worcestershire sauce
Salt/red/black pepper to taste

1. CORNBREAD: Preheat oven 300. Grease enough cupcake pans to make 60 corn breads.
2. In bowl, mix cornbread mix, milk and eggs. While stirring, slowly add jalapeno peppers, sugar, cheese, crawfish and corn. Season with Creole seasoning.
3. Pour int prepared cupcake pans. Cook until done, about 45-55 minutes.
4. ETOUFFEE: In pot, melt butter. When bubbling, add flour to make roux, stirring constantly to prevent burning and lumps.
5. Cook roux 5 minutes, do not brown.
6. Stir in onions and bell peppers and sauce for about 10 minutes.
7. Add garlic, saute, 3 minutes.
8. Stir in crawfish tails.
9. Slowly pour enough water to reach a little thicker than soup-like consistency.
10. Season with cumin, Tabasco, Worcestershire, salt, red/black pepper.
11. Reduce heat and simmer 10 minutes.
12. Serve 2 muffins per person and ladle the etouffee over the top.