© Chicken Coop Chatter
Left over rice is never a problem in my household, there are a lot of things you can make with it, such as rice pudding, spring rolls, toss in the slow cooker with soup makings or make my Bacon Rice Cornbread. I've been told you must use Maple syrup drizzled over it to make it extra special.
Serving Size: One 12" Cast Iron Skillet
1 Cup Left over Cooked rice
1 Cup Shredded cheese
2 Crisp strips of bacon (chopped in small bits)
2 Large eggs (beaten)
1/2 Cup Cream
1/2 Cup Milk
1/2 tsp. Baking Soda
1 Cup Cornmeal
1 Cup Flour
Pinch Salt (optional)
Heat, then add to batter
1/4 Cup Bacon Grease (or butter)
Preheat the oven to 400 degrees. Mix all the ingredients together. Heat the bacon grease in the cast iron skillet, pour into the batter and stir, reserving some of the grease for the pan. Pour the batter into the skillet. Reduce the oven heat to 375 and bake 35-40 minutes or until the cornbread begins to pull from the sides and is starting to brown. Allow to cool, slice and serve with your favorite Chili or soup recipe.
NOTE: You may wish to reserve some of the cheese to sprinkle on top of the hot cornbread as soon as it is removed from the oven.
© Chicken Coop Chatter All Rights Reserved 2011-2015