Creole Corn Bread

Submitted by Pinay0618

"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: 1hr
• Ingredients: 12
• 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 1/2 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.