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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This unique recipe combines cornmeal, creamed corn and cooked rice. Although my Southern heart is devoted to straight-up no-flour, no-sugar cornbread made with buttermilk, I'll admit it strays from time to time. Ingredients:
2 cups cooked rice |
1 cup yellow cornmeal |
1/2 cup chopped onion |
1 -2 tablespoon seeded chopped jalapeno pepper |
1 teaspoon salt |
1/2 teaspoon baking soda |
2 eggs |
1 cup milk |
1/4 cup canola oil |
1 (16 1/2 ounce) can cream-style corn |
3 cups shredded cheddar cheese |
additional cornmeal |
Directions:
1. In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
2. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
3. Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
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