Riceful Cornbread (Gluten-Free) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 28 |
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This flavorful crispy cornbread is specially made with cooked rice! Ingredients:
3/4 cup cooked brown rice (or white rice) |
3/4 cup rice milk |
1 tablespoon apple cider vinegar |
1 egg |
1/2 cup cornmeal (fine cornmeal) |
1 tablespoon white sugar |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 tablespoon vegetable oil (for greasing the pans) |
Directions:
1. Pour 1/2 tsbp vegetable oil in each mini loaf pan and place them in the oven - Turn the oven on to 400°F.
2. Blend the cooked rice with the rice milk and apple cider vinegar until smooth, then add the egg and blend until just combined. In a bowl, stir together dry ingredients, then pour wet ingredients in and mix until combined.
3. Pour the mixture into the heated mini loaf pans (Make sure they`re hot and be careful not to burn yourself. By pouring the mixture in the pan you will see the oil sizzle around it, which will create a nice crispy crust!) and place them in the oven.
4. Bake for 30 minutes, then take them out of the oven and let cool for 2 minutes, then transfer to a cooling rack.
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