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Creole Corn Bread

Creole Corn Bread
Corn bread is a staple of Cajun and Creole cuisine. This is an old favorite that I found in the bottom of my recipe drawer, and it really tastes wonderful.
12 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 2 cups cooked rice
  • 1 cup yellow cornmeal
  • 1/2 cup chopped onion
  • 1 to 2 tablespoons seeded chopped jalapeno peppers
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup milk
  • 1/4 cup canola oil
  • 1 can (16-1/2 ounces) cream-style corn
  • 3 cups (12 ounces) shredded cheddar cheese
  • Additional cornmeal

Directions

  • 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 at 350° for 45-50 minutes or until bread tests done. Cut
  • into wedges and serve warm. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 272 calories,
© Taste of Home 2013

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Creole Corn Bread (continued)

Nutrition Facts: 14 g fat (7 g saturated fat), 68 mg cholesterol, 551 mg sodium, 26 g carbohydrate, 2 g fiber, 10 g protein.
© Taste of Home 2013