Louisiana Cornbread | Cooking Professionally

Ingredients

• 1 cup yellow cornmeal, plus more, to taste, for dusting the pan
• 2 cups rice, cooked
• 1/2 cup onion, chopped
• 2 tablespoons jalapeño pepper, seeded and chopped
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs, room temperature
• 1 cup 2% milk
• 1/4 cup canola oil
• 1 (16.5-ounce) can cream-style corn
• 3 cups cheddar cheese, shredded