Rice Cornbread Recipe

cornbread and chili

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


  1. Preheat oven to 400 degrees Fahrenheit.
  2. 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.
  3. Mix all the other ingredients together.
  4. Using a potholder, remove pan from oven and pour about 1 tablespoon of the melted shortening into the batter.
  5. Stir batter well; it should resemble cake batter.
  6. Pour cornbread mix into pan and place it on rack in center of the oven.
  7. Bake at 400 degrees Fahrenheit for 10 minutes, and then reduce the oven temperature to 350 degrees Fahrenheit.
  8. Bake for 10 more minutes or until a knife inserted into the center of the cornbread comes out clean.
  9. Brown top under broil for about 30 seconds if a browner top is preferred.
  10. Turn out onto serving plate and cut into 8 to 10 wedges.
  11. Serve warm with butter, honey, or maple syrup.
Rice Cornbread Recipe