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




Ingredients:

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
Instructions:

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

Summer

The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:


Recipes:
Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice

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

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