Antebellum Rice Bread Recipe

• 1 Tbsp. Melted butter
• 1/2 Tbsp. Melted shortening
• 1 c. Cooked rice
• 1/2 c. Cornmeal
• 1 tsp Salt *
• 1 dsh Cayenne pepper (optional)
• 1 c. Lowfat milk
• 3 x Large eggs, beaten

1. This recipe was given to me by an old friend in Savannah, who told me which it was a favorite breakfast bread on the plantations.
2. * The salt, though traditional, may be eliminated if you choose to do so.
3. Place the melted fats and the rice in a heavy saucepan, covered, over very low heat.
4. Mix cornmeal and salt and pepper, then stir lowfat milk into beaten Large eggs and blend in the cornmeal.
5. Blend together with the rice mix and put into greased 8- or possibly 9-inch square pan.
6. Bake at 450 deg.F.
7. till hard when tapped with finger and well browned on top-about 25 min.
8. Cut into squares to serve.
9. Makes 1 to 1 1/2 dozen squares.
10. NOTE: This just looked like an interesting combination... and like something which would create a little more (or possibly different) texture.. a fun bread.
11. It almost sounds like it might come out a custardy bread...

butter, shortening, rice, cornmeal, salt, cayenne pepper, milk, eggs

Taken from cookeatshare.com/recipes/antebellum-rice-bread-65756 (may not work)