Corn and Rice Bread

November 17: National Homemade Bread Day

Cornbread is a staple in the south and southwest of the United States. We have eaten and baked different variations of cornbread since we have lived in Oklahoma and Texas. But as we “cook our way through the calendar/countries,” we wanted to try a cornbread recipe from Angola. This one has rice in the mixture, which is a good way to use up any leftover grains, but it bakes up subtly in this cornbread. Instead of American-style cornbread, change it up on National Homemade Bread Day and make African-inspired corn and rice bread from Angola. 

Recipe
(Adapted from Edible U.N.)

Ingredients

  • 3 ½ cups ground white cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 2 tablespoons red palm oil
  • ½ cups milk
  • 1 cup cooked rice

Directions

In a bowl, sift together the cornmeal, baking powder and salt. Set aside. In a larger bowl, beat the eggs with the red palm oil.

Stir in the milk and rice. To this mixture, add the dry ingredients. Mix well until mushy but moist.

Spread the mixture into a well-greased baking pan (we used 10×10 inches but a 9×13-inch pan works well, too). Bake in a preheated oven at 375 degrees F for 30 minutes, testing for doneness. Remove from the oven. Cool then cut into squares. 

Notes

  • Serve this corn and rice bread with Angola chicken stew, muamba de galinha, as it is especially good for sopping up the bright broth. We bought red palm oil for our African cooking so this recipe also makes use of it.
  • Search our blog for other homemade bread recipes.