Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 10-inch ovenproof skillet and sprinkle it with the extra cornmeal to coat.

Step 3

In a large bowl, combine the rice, 1 cup of the cornmeal, the onion, the jalapeño pepper, the salt, and the baking soda.

Step 4

In a medium bowl, beat the eggs, the milk, and the oil together.

Step 5

Add the cream-style corn to the egg mixture and mix well.

Step 6

Add the egg mixture to the rice mixture and stir until blended.

Step 7

Fold the shredded cheese into the batter.

Step 8

Pour the batter into the prepared skillet.

Step 9

Bake the cornbread until a toothpick inserted into the center comes out clean, about 45-50 minutes.

Step 10

Cut the cornbread into wedges.

Step 11

Serve warm.