Smoky California Wild Rice Cornbread

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“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

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Always in Season


Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.  
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.

Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing

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