Friday, August 7, 2009

Creole Cornbread

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 - 2 tbs seeded chopped jalapeño peppers
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup milk
1/4 cup veg oil
1 (16 1/2 oz can) cream style corn
3 cups (12 oz) 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,
stir well. Stir into rice mixture until blended. Fold in cheese.
Sprinkle a well-greased 10 inch oven-proof skillet with cornmeal.
Pour batter into skillet. Bake at 350 F for 45-50 minutes or until
bread tests done. Cut into wedges.


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