Creole Corn Bread
11 ingredients
2 steps
Ingredients
- 2 c. cooked rice
- 1/2 c. chopped onion
- 1/2 tsp. baking soda
- 1 c. milk
- 1 (16 1/2 oz.) can cream-style corn
- 3 c. (12 oz.) shredded Cheddar cheese
- 1 c. yellow cornmeal
- 1 to 2 Tbsp. jalapeno pepper
- 2 eggs
- 1/4 c. vegetable oil
- additional cornmeal
Directions
-
1In a large bowl, combine rice, cornmeal, onion, peppers (which have been seeded and chopped), salt and baking soda.
-
2In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into the rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-inch ovenproof skillet with cornmeal. Pour batter into skillet. Bake at 350° for 45 to 50 minutes or until bread tests done. Cut into wedges while warm and serve.
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