Creole Corn Bread

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. Recipe found at Taste of Home's website.

• Ready In: 1 hr
• Serves: 12

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 1/2ounce) 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.