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“This unique recipe combines cornmeal, creamed corn and cooked rice. Although my Southern heart is devoted to straight-up no-flour, no-sugar cornbread made with buttermilk, I'll admit it strays from time to time. Recipe found at Taste of Home's website.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
  2. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
  3. Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

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