| 1 | This one is from the bread winners cookbook by mel london. |
| 2 | 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. |
| 3 | * the salt, though traditional, may be eliminated if you choose to do so. |
| 4 | Place the melted fats and the rice in a heavy saucepan, covered, over very low heat. |
| 5 | Mix cornmeal and salt and pepper, then stir milk into beaten eggs and blend in the cornmeal. |
| 6 | Blend together with the rice mixture and put into greased 8- or 9-inch square pan. |
| 7 | Bake at 450 °F. |
| 8 | Until firm when tapped with finger and well browned on top--about 25 minutes. |
| 9 | Cut into squares to serve. |
| 10 | Makes 1 to 1 ?dozen squares. |
| 11 | Note: this just looked like an interesting combination... |
| 12 | And like something that would create a little more (or different) texture.. |
| 13 | A fun bread. |
| 14 | It almost sounds like it might come out a custardy bread.. |
