Cornbread with Brown Rice

I've made several different types of cornbread over the years, but my basic yet classic preparation of cornbread always seems to remain a favorite with my husband and best friend Basil. There is nothing to it really expect the exceptional flavor of cornmeal with a tiny bit of sweetener which isn't even needed. I switched things up this time around though and included some cooked brown rice for added nutrition and substance. The nutty flavor of the rice was especially appealing and complementary to the grainy cornmeal.

This bread is excellent just smothered with butter or as an accompaniment to any meal, especially ones featuring soups and stews. Simplicity is bliss in this instance.

Cornbread with Brown Rice

Recipe by Lisa Turner Published on September 29, 2014 Classic yellow cornbread cooked with brown rice for a nutty and filling experience Print this recipe Ingredients: 3 cups yellow cornmeal 1 cup pastry flour 1 cup cooked brown rice (1/3 cup uncooked) 2 tablespoons coconut sugar (optional) 1/2 teaspoon sea salt 3 tablespoons sesame oil 2 1/2 to 3 cups water Instructions: Preheat an oven to 325° and grease a 0-inch loaf pan with oil. In a large bowl, combine the cornmeal, flour, brown rice, sugar if using, and salt. Rub the oil in with your hands. Gradually stir in the water until the mixture resembles a thick cookie dough. Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf. Let the bread cool in the pan on a wire rack for 15 minutes. Gently invert the loaf onto the wire rack and let cool for another 30 to 40 minutes. Cut into slices and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other recipes with cornmeal to try from Lisa's Kitchen:
Crusted Cornmeal Chickpea Potpie
Corn Cakes with Blue Cheese and Honey
Jalapeño Spoon Bread
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños

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Italian Lemon Cornmeal Shortbread

These little delights were part of a Mediterranean themed multi-course meal served up with some twists to celebrate a visit from a friend of mine who was visiting recently from New Zealand. This cherished friend of mine I have known for 20 years, and now I am pleased to have met his charming wife and, on this recent journey, his handsome and inquisitive young son. It was a bittersweet visit as oceans separate us physically now that they have returned home. All things sweet must come to an end, until another day.

Much like biscotti, only less sweet and softer, the cornmeal imparts a pleasant grainy texture to this shortbread and each lemony bite literally melts in your mouth. Very easy to prepare with little fuss or mess, they are a wonderful way to cleanse your palate after a rich meal with a myriad of taste sensations.

The menu:

Baked Quinoa Falafel with Yogurt Tahini Lemon Sauce
Greek Salad
Gigantes Simmered in Garlicky Tomato Sauce
Greek-Style Lemon Rice
Cornmeal Shortbread
Chocolate Date Cake

Italian Lemon Cornmeal Shortbread

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Italian Published on May 23, 2014 Soft, melt-in-your-mouth lemony shortbread made with cornmeal and almond flour Print this recipe Ingredients: 7 tablespoons unsalted butter 1 cup almond flour 1/2 cup sugar 2 large egg yolks grated zest and juice from 1 small lemon 1/4 teaspoon almond extract 1 teaspoon vanilla 1 scant cup cornmeal 3/4 cup spelt flour or unbleached white flour 1/2 teaspoon sea salt Instructions: Preheat the oven to 350°. Line a 9-inch pie plate or cake pan with parchment paper and lightly butter the surface. In a saucepan, melt the butter over medium heat until it turns a light golden color, stirring often. Let cool for 10 minutes or until the butter reaches room temperature again but is not solid. While the butter is cooling, combine the almond flour and sugar in a large bowl. Pour in the butter and beat with an electric mixer until well blended and fluffy. Add the egg yolks, lemon zest and juice, almond and vanilla extract, and beat until well blended, scraping down the sides as needed. In a medium bowl, combine the cornmeal, spelt flour and salt. Sift into the butter mixture. Beat at low speed until the mixture is just combined. Transfer the dough to the prepared pan and spread it out evenly. Bake in the preheated oven for 20 minutes. Reduce the heat to 300° and bake for another 20 minutes until lightly browned on top. Let cool on a wire rack. Cut into wedges and serve. Makes 12 to 15 wedges

Other shortbread creations from Lisa's Vegetarian Kitchen:
Rosemary Parmesan Shortbread
Spicy White Cheddar Shortbread Crackers
Jalapeno Cheddar Shortbread
Peanut Butter and Blueberry Shortbread

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