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
Written cooking instructions as an idea can be traced far back into distant history, in truth as far as the ancient Egyptians, and maybe even further. Having said that, in the main part, these ancient recipes were just very basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Moving our culinary historical trip onwards, we find two interesting cookery books which date from the 1300s ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that is served today, but instead descriptions of the types of meals eaten by the rich people of that time. In the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cooking, including spices such as basil and coriander. These new foods and spices caused an increase in recipe publications, the majority of which are kept safe in academic collections. Over the next few hundred years, the powerful and wealthy tried to lay on the most exotic banquets, and as a consequence, chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cookbooks are increasing in popularity mostly due to more people being able to read, increased leisure time and a general increase in wealth. The arrival of TV gave us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Antebellum Rice Bread recipe.
