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Servings: 10

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 1/2 teaspoons baking powder
  • 5 tablespoons butter, divided
  • 1 large carrot, diced
  • 2 ribs celery, diced
  • 1 cup veggie or chicken stock
  • ¼ cup dried cranberries
  • 3 eggs, beaten
  • 2 garlic cloves, minced
  • 3/4 cup stone-ground cornmeal
  • ¼ cup hazelnuts
  • 1 cup milk
  • 1 cup white rice flour
  • 1 teaspoon salt
  • 2 shallots, halved and thinly sliced
  • 2 tablespoons sugar
  • ¼ cup white wine
  • 1 cup wild rice


  1. Preheat the oven to 375.Cook the wild rice according to package instructions
  2. Make sure you drain of all liquid once tender.Cut the cornbread into ½-inch cubes
  3. Add to a large mixing bowl with the rice.Meanwhile, saute the celery, carrot, and shallots together in a few tablespoons of olive oil over medium heat until soft
  4. Add the garlic and saute until fragrant
  5. Turn the heat up to high and add the wine, scraping up any bits from the bottom of the pan
  6. Reduce by half, then remove from the heat
  7. Add the veggies to the mixing bowl and allow to cool.Stir in the nuts, cranberries, eggs, stock, and salt until well incorporated
  8. Transfer the mixture to a casserole dish (8 x 11 if you have it or a 9-inch round cast iron skillet).Bake in the oven for 30 minutes, until cooked through and crispy on top
  9. Serve alongside turkey or roast chicken.Preheat the oven to 400 degrees F and stick a large (13-inch) cast iron skillet on a rack in the middle.Mix the rice flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl.Melt four tablespoons of butter and allow to cool
  10. In a small bowl, combine the eggs, milk, and melted butter
  11. Add this mixture to the flour mixture and stir until just combined.Remove the skillet from the oven and add the remaining tablespoon of butter
  12. Swirl until it coats the pan.Pour the batter into the hot skillet and bake for 15-20 minutes or until a wooden toothpick comes out clean
  13. Serve warm.

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