Riceful Cornbread (gluten-free)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3/4 cup cooked brown rice (or rice)
• 3/4 cup rice milk
• 1 tablespoon apple cider vinegar
• 1 egg
• 1/2 cup cornmeal (fine cornmeal)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon vegetable oil (for greasing the pans)

Recipe

• 1 pour 1/2 tsbp vegetable oil in each mini loaf pan and place them in the oven - turn the oven on to 400°f.
• 2 blend the cooked rice with the rice milk and apple cider vinegar until smooth, then add the egg and blend until just combined. in a bowl, stir together dry ingredients, then pour wet ingredients in and mix until combined.
• 3 pour the mixture into the heated mini loaf pans (make sure they`re hot and be careful not to burn yourself. by pouring the mixture in the pan you will see the oil sizzle around it, which will create a nice crispy crust!) and place them in the oven.
• 4 bake for 30 minutes, then take them out of the oven and let cool for 2 minutes, then transfer to a cooling rack.