Scott's Recipe

Creole Cornbread II

Category: Cajun

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 jalapeno pepper, seeded & chopped
1 tsp salt
1/2 tsp baking soda
2 eggs, lightly beaten
1 cup milk
1/4 cup vegetable oil
15 oz cream-style corn
12 oz shredded cheddar cheese



1. Combine the cooked rice, cornmeal, onion, jalapeno, salt and baking soda in a large bowl.
2. In a smaller bowl, combine the eggs, milk and oil until well mixed.
3. Stir the corn into the milk mixture. Add the milk mixture to the rice and stir until blended.
4. Fold in the cheese. Grease a 10 inch baking dish and sprinkle lightly with cornmeal.
5. Pour cornbread batter into the dish and bake at 350 degrees F for 45-50 minutes. Serve warm.