Ingredients

• 1

  cup
  Organic Red Jasmine Rice suggested substitutions
• 1

  cups
  canned black beans, rinsed
• ¹⁄₂

  cups
  favorite salsa, liquid drained off
• ¹⁄₄

  cups
  cilantro, chopped
• 2

  tbsp
  jalapeno, minced
• 1 ¹⁄₂

  cups
  cornmeal
• ¹⁄₄

  cups
  all purpose flour
• 2

  tsp
  baking powder
• ¹⁄₄

  tsp
  salt
• 2

  tbsp
  sugar
• 1

  cups
  milk
• 1
  egg
• 2

  tbsp
  butter, melted
• ¹⁄₂

  cups
  cotija cheese, crumbled

Instructions

1. Heat oven to 400 degrees. Grease or spray a 9”x9” baking dish. Boil a large pot of water. Place an oven-proof baking dish on the bottom rack of oven and pour in the water to create a steam bath for the cornbread (the rice exposed to the edges of the pan will get crunchy without the steam).
2. Mix together the Lundberg Organic California Red Jasmine Rice, beans, salsa, cilantro, and jalapeno. Set aside. Stir together the cornmeal, flour, baking powder, salt, and sugar. Whisk together the milk, egg, and butter. Add the milk and egg mixture to the flour. Mix by hand until just combined. Stir in the rice and beans mixture. Once incorporated, stir in the cheese.
3. Spread evenly in greased pan, cover with aluminum foil, and place on the middle rack of the oven (above the steam bath). Poke several holes in the foil.
4. Bake for 35 minutes, removing aluminum foil halfway through. Once out of the oven, let sit for at least 15 minutes before cutting into 16 pieces and serving.