Description
A incredibly moist and savory Southern cornbread enhanced with cooked rice, creamed corn, and plenty of melted cheddar cheese.
Ingredients
2 cups cooked rice
2 large eggs (room temperature)
1 cup whole milk
1 cup yellow cornmeal
1/2 cup chopped onion
2 tbsp diced jalapeño peppers
1/2 tsp baking soda
1 tsp salt
1/4 cup canola oil
1 can cream-style corn (14.5 oz.)
3 cups shredded cheddar cheese
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or a large cast-iron skillet.
Step 2: In a large bowl, whisk together the eggs, milk, and canola oil until well combined.
Step 3: Add the yellow cornmeal, baking soda, and salt to the wet ingredients and whisk until smooth.
Step 4: Stir in the chopped onion, diced jalapeños, cooked rice, and cream-style corn.
Step 5: Fold in 2.5 cups of the shredded cheddar cheese until evenly distributed.
Step 6: Pour the batter into the prepared baking dish and sprinkle the remaining 0.5 cup of cheese over the top.
Step 7: Bake for 45-55 minutes until the edges are golden brown and a tester comes out clean. Let cool for 10 minutes before slicing.
Notes
For extra spice, leave the seeds in the jalapeños. Ensure the rice is completely cold before mixing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
