Brown Rice Cornbread

A great accompaniment for southern stews and chilies, or just with a salad for lunch.




  • 1 cup cooked Riceland Natural Brown Rice 
  • 1 cup grated cheddar cheese 
  • 1/4 cup honey 
  • 2 large beaten eggs 
  • 1 cup cream 
  • 1/2 teaspoon baking soda 
  • 1 cup cornmeal 
  • 1 cup semolina flour 
  • ¼ cup pickled jalapeño peppers, finely diced 
  • 1/2 teaspoon salt 
  • 1/2 cup corn kernels
  • ¼ cup unsalted butter  


  1. Preheat the oven to 400 degrees F. Heat a 10-inch cast iron skillet in the oven.
  2. Combine all of the ingredients in a bowl, except for the butter, and mix together well with a spatula.
  3. Melt the butter in the hot skillet, then pour off the excess into the batter and mix in well.
  4. Turn the oven down to 375 degrees F (175 degrees C).
  5. Pour the cornbread mixture into the skillet, place in the oven and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, carefully remove from the skillet and place on a wire rack to cool until ready to eat.