Instructions: Combine the hot rice and the butter. Add the milk to the lightly beaten eggs; stir in the cornmeal and the salt. Add to the rice mixture. Divide the mixture between 12 muffin cups, being sure to get some rice into each cup. Bake in a 425F. oven for 25 minutes.

I prefer unsalted butter with this recipe and the salt may be slightly reduced.

This recipe is typical of many Southern bread recipes in that an overabundance of salt is listed. In many of these recipes I cut the salt in half and have more than an adequate amount. I love lots of salt even though I can no longer eat it. :(

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.