Ranchero Bread

Description
Makes 8 servings

Ingredients

 * 1 cup cornmeal
 * 1 teaspoon salt
 * ½ teaspoon baking soda
 * 2 cups cooked rice
 * 2 cups (8 ounces) shredded cheddar cheese
 * 1 x 17-ounce can cream-style corn
 * ½ cup finely chopped onion
 * 2 tablespoons finely chopped jalapenos
 * 1 cup milk
 * 2 eggs, beaten
 * ¼ cup vegetable oil

Directions

 * 1) Sift cornmeal, salt and baking soda into large bowl.
 * 2) Add rice, cheese, corn, onion, jalapenos, milk, eggs and oil; stir just until blended.
 * 3) Pour into 12-inch ovenproof skillet that has been greased and sprinkled with cornmeal.
 * 4) Bake at 350°F for 40 to 45 minutes.