2 c. yellow cornmeal
1/2 tsp. baking soda
1 1/2 tsp. salt
1 c. milk
2 eggs, slightly beaten
1/4 c. oil
2 c. cooked rice
2 c. sharp Cheddar cheese, shredded
1 (17 oz.) can yellow cream corn
1 (3 1/4 oz.) can ripe pitted black olives, drained and chopped
1/2 c. chopped onions
1 (4 oz.) can chopped green chilies (Mexican Brand El Rio)
4 or 5 drops hot pepper sauce

In a large bowl, mix cornmeal, salt and soda. Add remaining ingredients stirring just until blended. Pour into a well-oiled 9x13 inch baking dish. Bake 40 to 45 minutes in a 350 degree oven or until lightly browned on top. Let cool before cutting.