Creole Corn Bread

Course : Breads
Serves: 12
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2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 tablespoon jalapeno peppers -- seeded chopped
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 cup milk
1/4 cup vegetable oil
16 1/2 ounces creamed style corn
12 ounces shredded cheddar cheese

Preparation / Directions:

In a large bowl, combine rice, cornmeala, onion, peppers, salt and baking soda. 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-in. ovenproof skillet with cornmeal. Pour batter into skillet. Bake at 350ΓΈ for 45 - 50 minutes or until bread tests done. Cut into wedges and serve warm.


Nutritional Information:

262 Calories (kcal); 16g Total Fat; (53% calories from fat); 11g Protein; 20g Carbohydrate; 64mg Cholesterol; 426mg Sodium

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