A spicy spin on a classic, our Festive Cornbread is sure to warm your heart and satisfy those comfort-food cravings!
Prepare rice according to package directions. Heat oven to 350°F.
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.
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.
Spray an 8×8-inch square baking dish with nonstick cooking spray. Pour batter into pan and bake for 25 minutes, until set.
Remove cornbread from the oven and allow to cool. Cut into squares.
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.