country creole corn bread |
corn bread is a staple of country, cajun, and creole cuisine. |
it really tastes wonderful. |
this is different |
2 cups cooked rice |
1 cup yellow cornmeal |
1/2 cup chopped onion |
1 tablespoon seeded chopped jalapeno peppers |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
2 eggs |
1 cup milk |
1/4 cup vegetable oil |
1 can (16-1/2 ounces) cream-style corn |
3 cups (12 ounces) shredded cheddar cheese |
additional cornmeal |
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. |
