Preheat oven to 375°F (190°C).

In a large bowl, combine cornbread mix, cream-style corn, finely chopped jalapeno peppers, milk, finely chopped onion, cooked rice, grated Cheddar cheese, and eggs.

Mix all ingredients until well combined.

Pour oil into the bottom of a 13 x 9-inch baking pan.

Sprinkle 2 teaspoons of cornmeal evenly over the oiled pan.

Place the pan in the preheated oven until the oil is hot.

Carefully remove the hot pan from the oven.

Pour the cornbread batter into the pan.

Return the pan to the oven and bake for 45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Optional: Bake in muffin tins for individual servings.