Confetti Cornbread

Quick Information




1 cup Lundberg Organic Red Rice, cooked according to package directions

½ cup canned black beans, rinsed

½ cup favorite salsa, liquid drained off

¼ cup cilantro, chopped

2 Tbsp. jalapeno, minced

1 ½ cup cornmeal

¼ cup all purpose flour

2 tsp. baking powder

¼ tsp. salt

2 Tbsp. sugar

1 cup milk

1 egg

2 Tbsp. butter, melted

½ cup cotija cheese, crumbled


Heat oven to 400 degrees. Grease or spray a 9”x9” baking dish. Boil a large pot of water. Place an oven proof baking dish on the bottom rack of oven and pour in the water to create a steam bath for the cornbread. (the rice exposed to the edges of the pan will get crunchy without the steam)

Mix together the Lundberg Burgundy Red Rice, beans, salsa, cilantro, and jalapeno; set aside. Stir together the cornmeal, flour, baking powder, salt and sugar. Whisk together the milk, egg and butter. Add the milk and egg mixture to the flour and mix by hand just until combined. Stir in the rice and beans mixture. Once incorporated, stir in the cheese.

Spread evenly in greased pan, cover with aluminum foil and place on the middle rack of the oven (above the steam bath). Poke several holes in the foil.

Bake for 35 minutes, removing aluminum foil halfway through. Once out of oven, let sit for at least 15 minutes before cutting into 16 pieces and serving.

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Nutritional Facts

Serving Size: per piece

Amount Per Serving

Calories 150

Calories from Fat 31.5

Total Fat 3.5g

Saturated Fat 2g

Cholesterol 20mg

Sodium 240mg

Total Carbohydrates 26g

Fiber 2g

Sugar 3g

Protein 4g