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August 2, 2011
Mexican Rice Cornbread
Old-Fashioned Breads
Prep time:
25 minutesbaking time:
35 to 40 minutes“Grandma often baked this corn bread in a pan that made each piece of bread look like an ear of corn.”
Ingredients
Serves 8
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 (15-ounce) can cream-style corn
- 2 cups cooked rice
- 1 cup milk
- 8 ounces shredded Cheddar cheese
- 1/2 cup finely chopped onion
- 1/4 cup vegetable oil
- 2 large eggs, beaten
- 2 tablespoons chopped jalapeño pepper
Directions
1
Preheat the oven to 350ºF. Grease a 10-inch cast-iron or ovenproof skillet.
2
Sift the cornmeal, salt and baking soda into a large bowl. Sprinkle 1 teaspoon cornmeal mixture into the prepared skillet.
3
Add corn, rice, milk, Cheddar, onion, vegetable oil, eggs and jalapeño pepper to cornmeal mixture in bowl and mix well.
4
Spoon mixture into prepared skillet. Bake until browned, about 35 to 40 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
For confetti-colored corn bread with flecks of red as well as green and yellow, Grandma added 2 tablespoons of chopped pimientos or sautéed red bell pepper along with the jalapeño pepper. This also gave the corn bread a different flavor.
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