Ingredients for Rice Cornbread Recipe
- 1 cup cold cooked white rice
- 1 egg
- 1 cup milk
- 3/4 cup cornmeal
- 1/4 cup all purpose flour
- 2 tablespoons shortening
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Put the shortening into a pan or cast iron skillet, and put the pan in the oven to melt the shortening and preheat the pan.
- Mix all the other ingredients together.
- Using a potholder, remove pan from oven and pour about 1 tablespoon of the melted shortening into the batter.
- Stir batter well; it should resemble cake batter.
- Pour cornbread mix into pan and place it on rack in center of the oven.
- Bake at 400 degrees Fahrenheit for 10 minutes, and then reduce the oven temperature to 350 degrees Fahrenheit.
- Bake for 10 more minutes or until a knife inserted into the center of the cornbread comes out clean.
- Brown top under broil for about 30 seconds if a browner top is preferred.
- Turn out onto serving plate and cut into 8 to 10 wedges.
- Serve warm with butter, honey, or maple syrup.
