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A moist, chewy corn bread, excellent split and toasted the next day.
Yield: Serves 8-10.
- 6 tablespoons butter
- 1/2 cup sugar
- 2 cups cornmeal
- 1-1/4 teaspoons salt
- 2-1/2 cups boiled white rice
- 2 eggs, well beaten
- 2 cups milk
- 1 cup flour
- 2 tablespoons baking powder
Preheat oven to 375 degrees F. Butter an 11- or 12-inch skillet or a 9x13-inch baking pan. Cream butter, sugar, cornmeal, and salt. Work rice in lightly. Mix together eggs and milk and add to mixture. Sift together flour and baking powder and stir until moistened. Pour into pan and bake 30 to 35 minutes.
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