Creole Cornbread

Directions

1. In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
2. 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.
3. Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.