CookEat Recipe
Pocahontas Egg Bread
White cornmeal, rice, milk and eggs baked in an earthen dish until golden brown.
Method
Steps
Step 1
Preheat the oven to 350°F. Thoroughly beat the two eggs in a bowl. Add the three cups plain white cornmeal, one and a half pints pasteurized whole milk and the one pint water, then mix well.
Step 2
Boil the separate half cup raw Carolina rice in clean water for ten minutes, then thoroughly drain it. Add all the drained rice to the cornmeal mixture with the one egg-sized piece of butter, one teaspoon sugar, one teaspoon salt and one and a half teaspoons double-acting baking powder. Mix well.
Step 3
Transfer the mixture to one food-safe, oven-rated earthen baking dish large enough for the full batch with room to rise. Bake at 350°F for forty-five minutes as a guide, continuing as needed until the top is nicely browned, the centre is fully set, the rice is tender and the centre reaches at least 160°F. Remove and serve hot in the same dish.
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