Missing Cornbread or Cornbread Pudding? Try this GF, Dairy Free Corn-Free recipe, that will fill that void!
Preheat your oven to 400 degrees F.
Put your 1.5 cups of cooked rice (thawed leftovers from last week, or freshly cooked and cooled).
Grate your Yellow Squash or Zucchini if you want more color, directly into the bowl. You want at least a cup, possibly 2.
Add your Millet Flour and Rice Flour and a pinch of salt. (I use a clean coffee grinder to make my own flours)
Add your 4 Eggs (8 Egg Whites if you're going for lower fat, but note that you'll lose some of the yellow color if you do!)
Pour about a cup of Coconut Milk (I use the sweetened carton, after all, corn is sweet)
Stir until well combined.
Pour batter into a lightly greased 9x13 baking pan, Bake approximately 40-50 minutes until top is lightly browned. Be careful not to overcook, it is supposed to be Ricebread pudding, so it should be a little moist.
Drizzle honey over the top right away, and add butter to each slice as you serve it... at least I do.
I've also been known to serve it with Chipotle Salt or Green Chile Sugar from The Spice and Tea Exchange!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.