MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creole Cornbread
Categories: Rice, Chilies, Dairy, Cheese, Breads
Yield: 12 Servings

2 c Cooked rice
1 c Yellow cornmeal
1/2 c Chopped onion
2 tb Seeded, chopped, jalapeno
1 ts Salt
1/2 ts Baking soda
2 lg Eggs; room temp
1 c Milk
1/4 c Oil
16 1/2 oz Can cream-style corn
3 c 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 @ 350oF/175oC for 45-50 minutes or until bread
tests done. Cut into wedges and serve warm.

Enid Hebert, Lafayette, Louisiana

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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