CORN OR RICE SPOON BREAD 
1 c. boiled rice or boiled corn
1/4 c. cornmeal
2 c. buttermilk
1/2 tsp. baking soda
1 tsp. salt
2 beaten eggs
2 tbsp. melted fat or butter

Preheat oven to 325 degrees. Place batter in greased oven-proof dish. Bake for 1 hour.

Related recipe search

“CORN SPOON BREAD”

 

Recipe Index