Festive Cornbread

This Festive Cornbread is always a hit! It’s also the perfect accompaniment to a warming bowl of one-pot chili or your favorite soup.

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Festive Cornbread

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 25 mins
Ready in
TOTAL TIME 40 mins


  • 1 bag Success® Brown Rice
  • 1 tsp canola oil
  • 1 cup chopped onion
  • 1/2 cup minced red bell pepper
  • 1 can (10 oz) corn, drained
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1/2 cup sliced green onion
  • 1 egg, lightly beaten
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • nonstick cooking spray


Gluten Free Cornbread

In this spicy take on a southern classic, we add Success® Brown Rice for a hearty helping of whole grains. You’ll also notice that by using rice instead of flour, our cornbread is naturally Gluten Free. It’s a perfect dish for anyone who has a gluten sensitivity, celiac disease or is choosing a Gluten Free lifestyle.

These cornbread squares are perfect served alongside a warm bowl of Vegetarian Pumpkin & Brown Rice Chili or your favorite soup when the weather gets cold. They’re also great for barbecues or any time a cornbread craving hits!

If you haven’t tried making cornbread with veggies before, we highly suggest that you try it out! The green onion, corn, peppers and onion add crunch, color and flavor of this delicious cornbread. Looking for a dinner idea? Try our: authentic Spanish rice recipe.

  • A spicy spin on a classic, our Festive Cornbread is sure to warm your heart and satisfy those comfort-food cravings!

    Step 1

  • Prepare rice according to package directions. Heat oven to 350°F.

    Step 2

  • Heat oil in a large skillet over medium heat. Add onions and red peppers to skillet and sauté for 2-3 minutes, until beginning to soften.

    Step 3

  • Combine rice, corn, buttermilk, cornmeal, green onions, egg, baking powder, baking soda, salt and cayenne pepper in a medium bowl; stir to blend. Fold in onions and red peppers.

    Step 4

  • Spray an 8×8-inch square baking dish with nonstick cooking spray. Pour batter into pan and bake for 25 minutes, until set.

    Step 5

  • Remove cornbread from the oven and allow to cool. Cut into squares.

  • Recipe Tips

  • To make this dish look more authentic, make it in a cast iron skillet, just like they do in the South! It’s safe to use cast iron in the oven.

    If you don’t have buttermilk on hand, simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit. If you have leftover buttermilk, feel free to add it into some Cranberry Quinoa Muffins instead of milk to keep them moist and tender.

    To give this cornbread extra flavor, add some shredded Cheddar or Pepper Jack Cheese to your next batch.