Corn Bread with Rice

Ingredients

• one and one-half pints white corn meal
• one cup cooked rice
• two eggs
• milk enough to make batter not too thin
• a good tablespoonful of lard

Method

1. 1

   After meal is sifted, put in a good even teaspoonful of salt and pour in boiling water and stir well.

2. 2

   Put in part of the milk to cool the mixture, add the rice; stir and mash all up well.

3. 3

   Beat the eggs and stir in and add enough more milk to make batter not quite as thin as for griddle cakes.

4. 4

   Put the lard in your baking pan and warm it, greasing the pan thoroughly; then stir the surplus lard into the batter.

5. 5

   If sour milk is used add one-half teaspoonful soda, dissolved in little hot water, and one teaspoonful baking powder and stir well.

6. 6

   If sweet milk, leave out the soda and put two good teaspoonfuls yeast powder.

7. 7

   Pour in your pan and bake immediately in a good oven at least half an hour.

As published

This recipe was extracted from The New century cook book (1899), page 4. The excerpt below is the record exactly as published.

Corn Bread with Rice — (Fine). One and one-half pints white corn meal, one cup cooked rice ; little more won't hurt), two eggs, milk enough to make batter not too thin, a good tablespoonful of lard

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