Mexican Rice Bread
This is so good, especially with homemade soups or any Mexican meal.
|1/2 teaspoon||baking soda|
|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.