Bayou State Cornbread

1 c. yellow cornmeal, plus more, for dusting pan
2 c. cooked rice
½ c. chopped onion
2-3 fresh jalapenos, seeded and chopped
1 t. salt
½ t. baking soda
2 eggs, room temp
1 c. milk
¼ c. canola oil
1 (16.5-oz.) can cream-style corn
3 c. shredded cheddar cheese
1. Preheat oven 350.
2. Grease 10” oven-proof skillet and sprinkle with extra cornmeal to coat.
3. In large bowl, combine rice, 1 c. cornmeal, onion, jalapeno, salt and baking soda.
4. In medium bowl, beat eggs, milk and oil together.
5. Add corn to egg mixture and mix well.
6. Add egg mixture to rice mixture and stir until blended.
7. Fold the cheese into batter.
8. Pour batter into skillet.
9. Bake cornbread until toothpick inserted into center comes out clean, about 45-50 minutes.
10. Cut cornbread into wedges and serve.