Creole Corn Bread

• 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

1. In a large bowl, combine rice, cornmeal, onion, peppers (which have been seeded and chopped), salt and baking soda.
2. In 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 350u0b0 for 45 to 50 minutes or until bread tests done. Cut into wedges while warm and serve.

rice, onion, baking soda, milk, creamstyle, cheddar cheese, yellow cornmeal, jalapeno pepper, eggs, vegetable oil, additional cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1027317 (may not work)