Ingredients
Method
- Preheat the oven to 350°F. Grease a 10-inch cast-iron skillet generously with butter, then dust lightly with cornmeal.
- In a large bowl, whisk together the cornmeal, salt, baking soda, diced jalapeño, and chopped onion. In a separate bowl, whisk the eggs, milk, avocado oil, and cream-style corn until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the cooked rice gently, then fold in the shredded cheddar cheese.
- Pour the batter into the prepared skillet and spread evenly. Bake for 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the skillet for about 10 minutes before slicing and serving warm.
Nutrition
Notes
For a milder cornbread, use only 1 tablespoon of jalapeño without seeds. To make ahead, prepare the batter up to 2 hours in advance and refrigerate; bake just before serving. Store leftover cornbread in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Don't overmix the batter or the cornbread may turn out tough. This cornbread pairs beautifully with chili, gumbo, or a simple green salad. If you prefer a crispy crust, bake in a preheated cast-iron skillet. For extra flavor, add a handful of chopped fresh cilantro or a squeeze of Meyer lemon juice to the batter.