4.2
(10)
Your folders
Your folders
Export 11 ingredients for grocery delivery
In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , 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. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Your folders
allrecipes.com
4.6
(185)
2 hours
Your folders
smokinandgrillinwitab.com
40 minutes
Your folders
mccormick.com
1 hours
Your folders
cooking.nytimes.com
4.0
(335)
Your folders
syrupandbiscuits.com
4.3
(4)
Your folders
ontysplate.com
Your folders
tasteofhome.com
3.7
(12)
20 minutes
Your folders
food.com
4.5
(4)
1 hours, 30 minutes
Your folders
cooking.nytimes.com
4.0
(138)
Your folders
daringgourmet.com
5.0
(6)
Your folders
gypsyplate.com
4.8
(12)
Your folders
weightwatchers.com
20 minutes
Your folders
americastestkitchen.com
Your folders
tasteofhome.com
4.7
(19)
35 minutes
Your folders
foodandwine.com
Your folders
tastesbetterfromscratch.com
5.0
(449)
20 minutes
Your folders
thesouthernladycooks.com
4.7
(19)
25 minutes
Your folders
cooking.nytimes.com
4.0
(61)
Your folders
allrecipes.com
4.8
(483)