Ranchero Bread

Description
Makes 8 servings

Ingredients

 * 1 cup cornmeal
 * 1 teaspoon salt
 * 1/2 teaspoon baking soda
 * 2 cups cooked rice
 * 2 cups (8 ounces) shredded Cheddar cheese
 * 1 17-ounce can cream-style corn
 * 1/2 cup finely chopped onion
 * 2 tablespoons finely chopped jalapenos*
 * 1 cup milk
 * 2 eggs, beaten
 * 1/4 cup vegetable oil

Directions
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 degrees 40 to 45 minutes.