Ingredients
- 1 cup cornmeal
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups cooked rice
- 2 cups (8 ounces) shredded cheddar cheese
- 1 x 17-ounce can cream-style corn
- ½ cup finely chopped onion
- 2 tablespoons finely chopped jalapenos
- 1 cup milk
- 2 eggs, beaten
- ¼ cup vegetable oil
Make it step by step
- Sift cornmeal, salt and baking soda into large bowl.
- Add rice, cheese, corn, onion, jalapenos, milk, eggs and oil; stir just until blended.
- Pour into 12-inch ovenproof skillet that has been greased and sprinkled with cornmeal.
- Bake at 350°F for 40 to 45 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.