Saturday, October 31, 2020

super-easy cornbread, without flour or cornmeal


I found this quick recipe on Facebook in a video made by "SuperYummy," but I can't find a website to back it up. Anyway, all you really need is a big bowl and a blender and cornbread (not like Grandma's, though!) is at your fingertips and into your gob.

You'll need:

  • 1.5 cups dry rice
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup cooked corn kernels (canned is fine, but drain it first)
Do this: 

Soak 1.5 cups rice with the 2 eggs plus half a cup of water for at least two hours.

Preheat your oven to 170 C/350 F and butter your baking pans (I used two pans that were each 9 cm X 19 cm (3.5 inches X 8 inches). 

In a powerful blender or food processor, pulse the plumped-up rice and eggs till smooth, then add in corn, salt, and baking powder until it's a nice batter. Pour into your prepared pans and bake 35-40 minutes. 

It makes dense loaves, so be ready! Having never baked anything with dry rice before, I had no idea what to expect, but it was a pleasant alternative to traditional cornbread and much cheaper for us here in Japan where cornmeal is imported and pricey.