A spicy spin on a classic, sure to warm your heart and satisfy those comfort cravings!
Prepare rice according to package directions. Heat oven to 350°F.
Heat oil in a heavy bottomed skillet over medium heat. Add onions and red peppers to skillet and sauté about 2 minutes.
Combine rice, buttermilk, egg, corn, green onion, cornmeal, salt, baking powder, baking soda, and cayenne pepper in a medium bowl; whisk to blend.
Spray an 8×8-inch square baking dish with nonstick cooking spray. Pour batter into pan and bake 25 minutes.
Remove from oven and cool. Cut into squares.
This spicy take on a southern classic uses Success® Brown Rice to give it an added helping of great whole grains. You’ll also notice that by using rice instead of flour, our version is Gluten Free, making it perfect for anyone who has a gluten sensitivity, celiac or choosing a Gluten Free lifestyle.
These cornbread squares are perfect for serving with a warm bowl of Brown Rice Chili or your favorite soup when the weather gets cold, or any time of year for that matter.
If you haven’t tried making cornbread with veggies before, we highly suggest you try it out! The green onion, corn, peppers and onion work to complement the flavor while still giving it that great savory taste.
Make it as southern as ever by using a cast iron skillet! Yes, it’s safe to use in the oven.
If you don’t have buttermilk on hand, you can always add white vinegar or lemon juice to your regular milk and let it sit and voilá. If you have leftover buttermilk, feel free to add it into some Cranberry Quinoa Muffins instead of milk to keep it moist and tender.
To give it an extra tangy taste, try your next batch out using a bit of Cheddar or Pepper Jack Cheese.