"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Rice Bread Recipe

  Tried it? Rate this Recipe:


This recipe for Mexican Rice Bread, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Jeansonne,
Added: Wednesday, May 14, 2008


1 cup cornmeal
1 tsp salt
1/2 tsp soda
1 cup milk
2 eggs beaten
1/4 cup veg oil or bacon drippings
2 cups cooked rice
1 can (1lb) cream style corn
1/2 cup finely chopped onion
2 T chopped jalapeņo or green chilies
1/2 lb grated Cheddar cheese

Sift dry ingredients together into a large mixing bowl. Add remaining ingredients, stirring only to blend well. Pour into a large 12 inch oven proof skilled which has been greased and sprinkled with corn meal. Bake at 350 for 40-45 minutes




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!