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 @ 350°F/175°C for 45-50 minutes or until bread
  tests done. Cut into wedges and serve warm.
  
  Recipe by Enid Hebert, Lafayette, Louisiana
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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