Creole Corn Bread

Creole Corn Bread 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 large eggs 1 cup whole milk 1/4 cup canola oil 1 can (16-1/2 ounces) cream-style corn 3 cups 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 at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm. 12 servings.