Mexican Rice Bread

Serves: 10

This is so good, especially with homemade soups or any Mexican meal.

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Cook Time:
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1 cup cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
2 beaten eggs
1/2 cup vegetable oil
2 cups cooked rice
3 cups frozen white cream corn, thawed
1/2 cup minced onion
8 ounces Cheddar cheese, shredded
2 tablespoons chopped jalapeño peppers


Sift cornmeal, salt, and baking soda together in a large mixing bowl. Add milk, eggs, vegetable oil, cooked rice, corn, onion, Cheddar cheese, and jalapeño pepper. Pour into a large 12-inch cast iron skillet which has been greased and sprinkled with cornmeal. Bake in a 350 degree oven for 40 to 45 minutes or until brown and set in the center.


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