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Recipe Name: Antebellum Rice Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Melted butter
1/2 Tablespoon(s) Melted shortening
1 Cup(s) Cooked rice
1/2 Cup(s) Cornmeal
1 Teaspoon(s) Salt *
1 Dash(s) Cayenne pepper, optional
1 Cup(s) Milk
3 Eggs, beaten
This one is from The Bread Winners Cookbook by Mel London. This recipe
was given to me by an old friend in Savannah, who told me that it was
a favorite breakfast bread on the plantations. 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 450 deg.F. until
firm when tapped with finger and well browned on top--about 25
minutes. Cut into squares to serve. Makes 1 to 1 1/2 dozen squares.
NOTE: This just looked like an interesting combination... and like
something that would create a little more (or different) texture.. a
fun bread. It almost sounds like it might come out a custardy
bread... Posted by Kyosho Connick. Reposted by Fred Peters. From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 923
Calories From Fat: 352
Total Fat: 39.7g
Cholesterol: 611.6mg
Sodium: 2677.7mg
Potassium: 786.5mg
Carbohydrates: 104.3g
Fiber: 5.1g
Sugar: 13.4g
Protein: 36.2g

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