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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


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 450 F. until firm when tapped with finger and well browned on top, about 25 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.