Ingredients
2 cups cooked rice1 cup yellow cornmeal1/2 cup chopped onion1 to 2 tablespoons seeded chopped jalapeno pepper1 teaspoon salt1/2 teaspoon baking soda2 large eggs, room temperature1 cup 2% milk1/4 cup canola oil1 can (16-1/2 ounces) cream-style corn3 cups shredded cheddar cheeseAdditional cornmeal
Preparation
In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
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.
Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
