Antebellum Rice Bread

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.