Riceful Cornbread (Gluten-Free)

Total Time
10 mins
30 mins

This flavorful crispy cornbread is specially made with cooked rice!

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  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.