Preheat the oven to 400°F (200°C). Lightly grease a 13x9-inch baking pan.
In a skillet, sauté the chopped onions and bell peppers in a small amount of butter over medium heat until the onions become transparent. Add the chopped jalapeño peppers and cook for another minute. Remove from heat and set aside.
In a large mixing bowl, combine the yellow cornmeal, eggs, cream style corn, grated cheddar cheese, onion tops or chives, baking soda, salt, oil, baking powder, and milk. Mix until well incorporated.
Stir in the sautéed onion and pepper mixture. Then gently fold in the crawfish tails until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
