Soft Corn Bread with Rice
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Soft Corn Bread (Without Wheat)' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published.
Cooked rice and a little white cornmeal are simmered in milk, enriched with eggs, and finished in the oven. The result is soft and sliceable, quite different from crumbly skillet breads.
Why this complexity: Rice and meal are pre-cooked in a double boiler.
Ingredients
- 2/3 cup uncooked white rice
- 1/2 cup white cornmeal
- 3 cups milk, or half milk and half water
- 1 teaspoon salt
- 2 tablespoons butter
- 2 large eggs, well beaten (the original allows 3)
Method
- Heat the oven to 350°F (a moderate oven). Butter a shallow 2-quart dish.
- Combine the rice, cornmeal, salt, and milk in the top of a double boiler (or a heatproof bowl over simmering water). Cook, stirring now and then, until the rice is nearly soft, about 30 minutes.
- Stir in the butter and the beaten eggs.
- Scrape into the prepared dish and make 1 hour, until firm and lightly browned.
- Serve warm, in the dish it was made in.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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