Smoky California Wild Rice Cornbread

Email This Page

“It (California Wild Rice) can add flavor, texture and color in a variety of ways. I use it in Pilaf for that extra color and nutty flavor. Also in stuffing’s, pancakes, salads and now even bread!”

~Created by Chef Connie Deady~

Makes 4-6 Servings


1 cup cornmeal
1 cup all-purpose flour
4 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon smoked paprika
1 cup milk
1/4 cup vegetable oil
1 large egg
1 cup cooked California wild rice

Preheat oven to 425˚. Spray an (11×7-inch) baking pan with nonstick cooking spray.
In a medium bowl, sift together cornmeal, flour, sugar, baking powder, and paprika.
In a separate medium bowl, combine milk, oil, and egg.
Add cornmeal mixture and cooked California wild rice; stirring just until dry ingredients are moistened.
Pour into prepared pan, and bake for 15 to 18 minutes, or until a wooden pick inserted in center comes out clean

Created by : Corporate Chef Connie Deady, Santa Monica, California

Print Friendly
Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.