CREOLE CORNBREAD

Opal H. Otwell, Queen City, Texas

Ingredients:

2 cups cooked rice

1 cup yellow cornmeal, with extra for pan

1/2 cup chopped onion

1 to 2 Tbsp. chopped, seeded jalapenos

1 tsp. salt

1/2 tsp. baking soda

2 large eggs

1 cup buttermilk

1/4 cup canola oil

16-oz. cream style corn

3 cups shredded cheddar cheese

Directions: In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. In another bowl, beat eggs, milk and oil. Add corn, stir into rice mixture until well blended. Fold in cheese. Sprinkle well-greased 10 inch ovenproof skillet with extra cornmeal. Pour batter into skillet. Bake at 350°F until bread test is done, 45-50 minutes. Makes 12 servings.