Antebellum Rice Bread Recipe – a delicious recipe with butter, shortening, rice, Cornmeal, Salt, Cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
* The salt, though traditional, may be eliminated if you choose to do so.
3
Place the melted fats and the rice in a heavy saucepan, covered, over very low heat.
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Mix cornmeal and salt and pepper, then stir lowfat milk into beaten Large eggs and blend in the cornmeal.
5
Blend together with the rice mix and put into greased 8- or possibly 9-inch square pan.
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Bake at 450 deg.F.
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till hard when tapped with finger and well browned on top-about 25 min.
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Cut into squares to serve.
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NOTE: This just looked like an interesting combination... and like something which would create a little more (or possibly different) texture.. a fun bread.
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It almost sounds like it might come out a custardy bread...
418
kcal
Calories
13
g
Fat
58
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Tbsp. Melted butter, 1/2 Tbsp. Melted shortening, 1 c. Cooked rice, 1/2 c. Cornmeal, and more.
Yes, Antebellum Rice Bread Recipe falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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