Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: SidesServes: 6Time: 75 minComplexity: 2/5

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

  1. Heat the oven to 350°F (a moderate oven). Butter a shallow 2-quart dish.
  2. 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.
  3. Stir in the butter and the beaten eggs.
  4. Scrape into the prepared dish and make 1 hour, until firm and lightly browned.
  5. Serve warm, in the dish it was made in.

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