Antebellum Rice Bread
1 tablespoon Melted butter 1 teaspoon Salt * 1/2 tablespoon Melted shortening 1 dash Cayenne pepper (optional) 1 cup Cooked rice 1 cup Milk 1/2 cup Cornmeal 3 Eggs -- beaten This o...
Ingredients
- 1tablespoonmelted butter
- 1teaspoonsalt *
- 1/2tablespoonmelted shortening
- 1dashcayenne pepper (optional)
- 1cupcooked rice
- 1cupmilk
- 1/2cupcornmeal
- 3eggs -- beaten
Directions
- 1
1 tablespoon Melted butter 1 teaspoon Salt * 1/2 tablespoon Melted shortening 1 dash Cayenne pepper (optional) 1 cup Cooked rice 1 cup Milk
- 2
This recipe was given to me by an old friend in Savannah, who told me that it was a favorite breakfast bread on the plantations
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The salt, though traditional, may be eliminated if you choose to do so
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Place the melted fats and the rice in a heavy saucepan, covered, over very low heat
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Mix cornmeal and salt and pepper, then stir milk into beaten eggs and blend in the cornmeal
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Blend together with the rice mixture and put into greased 8- or 9-inch square pan
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Bake at 450 deg.F
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until firm when tapped with finger and well browned on top--about 25 minutes