This flavorful crispy cornbread is specially made with cooked rice!
Make and share this Riceful Cornbread (Gluten-Free) recipe from Food.com.
- Pour 1/2 tsbp vegetable oil in each mini loaf pan and place them in the oven - Turn the oven on to 400°F.
- 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.
- 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.
- Bake for 30 minutes, then take them out of the oven and let cool for 2 minutes, then transfer to a cooling rack.
I WANT MOOOOOORRREE ! I love the corn flavor that jumps out of it and the crispy edge of the bread. The only sad thing about it is the size it dont last 5 minutes hahha literally you can eat this for desert. You realy sould try this out.