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. Mix Dry: In a large bowl, combine rice, cornmeal, onion, peppers, salt, and baking soda.
2. Mix Wet: In a separate bowl, whisk eggs, milk, and oil together.
3. Combine: Stir corn into the wet mixture, then add to the rice mixture and blend well. Gently fold in the cheese.
4. Prep Pan: Grease a 10" ovenproof skillet and sprinkle lightly with cornmeal. Pour in the batter.
5. Bake: Bake at 350°F for 45-50 minutes, until a knife inserted in the center comes out clean.
6. Serve: Cut into wedges and serve warm.

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