Riceful Cornbread (Gluten-Free)

Submitted by Ravenhood

"This flavorful crispy cornbread is specially made with cooked rice!"

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 2 mini loaves
• Serves: 2-4

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.

Reviews

[Metal_chef]

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.