Description
A zesty twist on classic cornbread infused with cheddar cheese, jalapeños, and the heartiness of cooked rice, perfect for any meal.
Ingredients
Scale
- 2 cups cooked rice
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1 cup yellow cornmeal
- 1/2 cup chopped onion
- 1–2 tablespoons diced jalapeño peppers
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup canola oil
- 1 can cream-style corn (14.5 oz)
- 3 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cornmeal, salt, baking soda, chopped onions, and diced jalapeños.
- In a separate bowl, whisk the eggs, whole milk, canola oil, and cream-style corn until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until well blended.
- Carefully fold in the cooked rice and shredded cheddar cheese.
- Grease a cast-iron skillet with butter, lightly dust with cornmeal, then pour in the batter evenly.
- Bake for 45-50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before cutting into squares.
Notes
Store leftovers wrapped in plastic wrap or aluminum foil in the fridge for up to 4-5 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: cornbread, Creole, Southern, comfort food, cheesy cornbread