Creole Cornbread

Ingredients

• 2 qt water
• 2 C cooked rice
• 1 C yellow cornmeal
• ½ C chopped onion
• 1 to 2 tbs seeded chopped jalapeno peppers
• 1 tbs salt
• ½ tsp baking soda
• 2 large eggs, room temperature
• 1 C whole milk
• ¼ C canola oil
• 1 can (16½ oz) cream-style corn
• 3 C shredded cheddar cheese
• Additional cornmeal, as needed

Directions

1. In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
2. In another bowl, beat eggs, milk and oil.
3. Add corn and mix well, stir into rice mixture until blended, and fold in the cheese
4. Sprinkle a well-greased 10" ovenproof skillet with cornmeal and pour the batter into the skillet.
5. Bake at 350° for 45-50 minutes or until a knife inserted in the middle comes out clean. Cut into wedges and serve warm.