Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee

Name: Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee
Ingredients: 4 (8 1/2-ounce) boxes cornbread mix (recommended: Jiffy); 4 (12-ounce) cans condensed milk (recommended: Carnation); 4 eggs; 3/4 cup chopped jalapeno peppers; 1 teaspoon sugar; 2 cups shredded American cheese; 3 pounds cleaned Louisiana crawfish tails; 1/2 (15-ounce) can cream-style corn; 1 1/2 tablespoons Creole seasoning; 2 sticks butter; 2 tablespoons all-purpose flour; 2 onions, minced; 1 green bell pepper, diced; 3 cloves garlic, diced; 1 pound cleaned crawfish tails; 1 teaspoon ground cumin; 1/8 teaspoon hot sauce; 1/8 teaspoon Worcestershire sauce; Large container crawfish fat; Salt and pepper