Antebellum Rice Bread Recipe

Directions

1. 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. 2
   * The salt, though traditional, may be eliminated if you choose to do so.
3. 3
   Place the melted fats and the rice in a heavy saucepan, covered, over very low heat.
4. 4
   Mix cornmeal and salt and pepper, then stir lowfat milk into beaten Large eggs and blend in the cornmeal.
5. 5
   Blend together with the rice mix and put into greased 8- or possibly 9-inch square pan.
6. 6
   Bake at 450 deg.F.
7. 7
   till hard when tapped with finger and well browned on top-about 25 min.
8. 8
   Cut into squares to serve.
9. 9
   Makes 1 to 1 1/2 dozen squares.
10. 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. 11
    It almost sounds like it might come out a custardy bread...