Ingredients
1 tbsp melted butter
1/2 tbsp melted shortening
1 cup cooked rice
1/2 cup cornmeal
1 tsp salt *
1 dash cayenne pepper (optional)
1 cup milk
3 eggs, beaten
Directions
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.
Servings: 1 servings
Antebellum Rice Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Rice; Vegetable
The History of Recipes
It is possible to trace the history of meal recipes back into the distant past, in truth as far as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Additionally, he describes how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. During the following few hundred years, the powerful and rich strove to serve up the most extravagent banquests, and as a consequence, chefs and their collection of recipes were at a premium. However, it wasn`t until the 19th century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookbooks are greatly in demand as a result of more people being able to read, more spare time and having more money to spend. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Antebellum Rice Bread recipe.
