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


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

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