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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Corn bread is a staple of Cajun and Creole cuisine. This is an old favorite that I found in the bottom of my recipe drawer, and it really tastes wonderful. Ingredients:
2 cups cooked rice |
1 cup yellow cornmeal |
1/2 cup chopped onion |
1 to 2 tablespoons seeded chopped jalapeno peppers |
1 teaspoon salt |
1/2 teaspoon baking soda |
2 eggs |
1 cup milk |
1/4 cup canola oil |
1 can (16-1/2 ounces) cream-style corn |
3 cups (12 ounces) 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. Yield: 12 servings.
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