Combine cornmeal, flour, sugar, baking powder and soda, and salt in a bowl.
In a separate bowl, combine buttermilk, butter, and eggs, and whisk until combined.
Pour wet mixture in to the dry mixture, and slowly mix until fully combined. Be careful to not over mix.
Fold in jalapeños and cheddar cheese until combined into the cornbread batter.
Let cornbread batter sit for 10 minutes, then pour into the baking dish and spread it evenly.
Bake cornbread for 30-35 minutes, or until cornbread is fully done. Remove from oven and set aside.
Begin with making the roux by melting butter in a dutch oven or heavy-bottomed pot over medium-low heat.
Whisk in flour, stirring continuously for 10-15 minutes until you achieve a peanut butter/milk chocolate colored roux.
Add onion, bell pepper and celery, and stir into roux. Let cook until vegetables are tender, stirring frequently.
Stir in garlic and bay leaf, and let cook for another minute.
Season vegetables with Cajun seasoning and Italian seasoning , and stir.
In a separate pot, bring stock up to a boil and then pour stock into holy trinity; whisk to combine.
Bring mixture to a boil and then turn heat down to a simmer; adjust thickness as needed with more stock if too thin.
In a separate skillet, melt a stick of butter over medium heat. Stir in crawfish and green onions. Sauté for 1 minute.
Pour crawfish mixture into your étouffée base and stir; allow to cook for 5 minutes. Taste and adjust seasoning as needed.
Slice a piece of cornbread onto a plate and top with a ladle of étouffée. Garnish with more green onions.