Name: Rice Milk Corn Bread
Ingredients: 1 cup corn meal; 1 cup whole wheat flour; 1 cup rice milk or soy milk; 1 tablespoon baking powder; 1 tsp salt; jalapenos, optional; onions, optional; water to achieve desired thickness

Rice Milk Corn Bread

Ingredients

1 cup corn meal
1 cup whole wheat flour
1 cup rice milk or soy milk
1 tablespoon baking powder
1 tsp salt
jalapenos, optional
onions, optional
water to achieve desired thickness

Instructions

Oil a medium-size baking pan (or iron skillet) and sprinkle with flour to prevent sticking. Bake at 350 to 400 for about 30-35 minutes. Serve with beans.

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Maggie G

Jul 20, 2017

Rice milk has become one of my favorite special food items ever since I took a trip to Guatemala and had this drink every single day! I never thought to bake or cook with it before until I found this corn bread recipe. Rice milk is so creamy and delicious that I can only imagine how rich this corn bread is. Plus, rice milk is very sweet, which is why there is no sugar included in this recipe.