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Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 12
If served as twelve portions, provides 272 cals, 21g fat (of which 7g saturates), 3g sugar and 0.5g salt per portion.
Ingredients
- 2 cups cooked rice
- 1 cup yellow cornmeal
- ½ cup chopped onion
- 1 to 2 tbsp seeded chopped jalapeno pepper
- 1 tsp salt
- ½ tsp baking soda
- 2 large eggs, room temperature
- 1 cup 2% milk
- ¼ cup canola oil
- 1 can (16½oz) cream-style corn
- 3 cups shredded cheddar cheese
- Additional cornmeal
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Sprinkle a well-greased 10 inch ovenproof skillet with cornmeal.
2. In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
3. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Pour batter into skillet.
4. Bake at for 45 - 50 minutes or until bread tests done. Cut into wedges and serve warm.
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