Antebellum Rice Bread
Submitted by drmo
Traditional Southern rice bread with cornmeal and cooked rice baked into tender, slightly crispy squares for a historic side dish that pairs beautifully with stews and greens.
YIELD
1 dozenPREP
15 minCOOK
25 minREADY
40 minThis antebellum recipe is a time capsule from the old South, where leftover rice never went to waste.
Cornmeal and rice combine with eggs and milk into a bread that’s denser than cornbread but lighter than spoonbread, with a subtly sweet corn flavor and satisfying chew from the rice grains.
A hint of cayenne (optional but traditional) adds warmth without screaming heat.
Serve these golden squares alongside braised collards, Brunswick stew, or anything with gravy that needs soaking up.
Pro Tips
- Use day-old rice: Leftover cooked rice works perfectly; fresh rice is too moist and makes the bread gummy
- Low heat warming: Heating rice with melted fat before mixing softens grains and distributes fat evenly
- Test for doneness: Tap the center; it should feel firm, not jiggly, with a deeply browned top
- Cut while warm: This bread is best served fresh from the oven, cut into squares
Variations
- Add shredded sharp cheddar and chopped jalapeños for cheesy spicy rice bread
- Mix in crumbled cooked bacon for smoky richness
- Use brown rice instead of white for nuttier flavor and more texture
Ingredients
Directions
- The salt, though traditional, may be eliminated if you choose to do so.
Place the melted fats and the rice in a heavy saucepan, covered, over very low heat.
Mix cornmeal and salt and pepper, then stir milk into beaten eggs and blend in the cornmeal.
Blend together with the rice mixture and put into greased 8- or 9-inch square pan.
Bake at 450F until firm when tapped with finger and well browned on top--about 25 minutes. Cut into squares to serve.
Makes 1 to 1½ dozen squares.
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