May 12, 2010

Mexican Rice Cornbread

cheese, quick bread, Rice, Tex-Mex

Presented by

31 ratings

Prep time: 25 minutes
baking time 35 to 40 minutes
Servings: 8 to 10

Grandma often baked this corn bread in a pan that made each piece of bread look like an ear of corn.

Ingredients

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.

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.