Cornbread with Brown Rice

cornmeal rice bread

I've made several different types of cornbread over the years, but my basic yet classic preparation of cornbread always seems to remain a favorite with my husband and best friend Basil. There is nothing to it really expect the exceptional flavor of cornmeal with a tiny bit of sweetener which isn't even needed. I switched things up this time around though and included some cooked brown rice for added nutrition and substance. The nutty flavor of the rice was especially appealing and complementary to the grainy cornmeal.

This bread is excellent just smothered with butter or as an accompaniment to any meal, especially ones featuring soups and stews. Simplicity is bliss in this instance.

cornbread with brown rice

Cornbread with Brown RiceCornbread with Brown Rice
Recipe by
Published on September 29, 2014

Classic yellow cornbread cooked with brown rice for a nutty and filling experience

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Ingredients:
  • 3 cups yellow cornmeal
  • 1 cup pastry flour
  • 1 cup cooked brown rice (1/3 cup uncooked)
  • 2 tablespoons coconut sugar (optional)
  • 1/2 teaspoon sea salt
  • 3 tablespoons sesame oil
  • 2 1/2 to 3 cups water
Instructions:
  • Preheat an oven to 325° and grease a 9 x 5 inch loaf pan with oil.

  • In a large bowl, combine the cornmeal, flour, brown rice, sugar if using, and salt. Rub the oil in with your hands. Gradually stir in the water until the mixture resembles a thick cookie dough.

  • Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf.

  • Let the bread cool in the pan on a wire rack for 15 minutes. Gently invert the loaf onto the wire rack and let cool for another 30 to 40 minutes. Cut into slices and serve.

Makes 1 9-inch loaf or 8 to 10 slices

cornbread with brown rice

Other recipes with cornmeal to try from Lisa's Kitchen:
Crusted Cornmeal Chickpea Potpie
Corn Cakes with Blue Cheese and Honey
Jalapeño Spoon Bread
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños

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3 comments:

Joanne said...

Intriguing! I've certainly never seen cornbread prepared this way!

Cass said...

Hi !

This cornbread is very interesting.
Sugar optional, egg-free, dairy/milk-free and low in fat: amazing !

Could I use white rice (long, short grain, glutinous,...) instead of brown rice?

Have a nice day! Cass

Lisa Turner said...

Hi Cass;

It is one of my favorite cornbreads. I've never tried it with white rice, but I don't see why it wouldn't work. If you try it, please let me know how it turns out for you. You might also be interested in this recipe that is closely related:
http://foodandspice.blogspot.com/2007/07/classic-cornbread.html