Antebellum Rice Bread
Yield
1 dozenPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
melted |
|
| 1 | teaspoon |
salt
|
|
| ½ | tablespoon |
vegetable shortening
melted |
|
| 1 | dash |
cayenne pepper
optional |
*
|
| 1 | cup |
rice
cooked |
|
| 1 | cup |
milk
|
|
| ½ | cup |
cornmeal
|
|
| 3 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
melted |
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
vegetable shortening
melted |
|
| 1 | dash |
cayenne pepper
optional |
*
|
| 237 | ml |
rice
cooked |
|
| 237 | ml |
milk
|
|
| 118 | ml |
cornmeal
|
|
| 3 | large |
eggs
beaten |
|
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.
