Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cooked rice
  1                cup  yellow cornmeal
     1/2           cup  chopped onion
  1         tablespoon  jalapeno peppers -- seeded chopped (to
                        -- 2)
  1           teaspoon  salt
     1/2      teaspoon  baking soda
  2                     eggs
  1                cup  milk
     1/4           cup  vegetable oil
  1       16.5 oz. can  creamed style corn
  12            ounces  shredded cheddar cheese

Preparation:

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

Nutritional Information:

262 Calories (kcal); 16g Total Fat; (53% calories from fat); 11g Protein; 20g Carbohydrate; 64mg Cholesterol; 426mg Sodium