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Add a photoServings: 4
Ingredients
- 1 c. warm cooked rice
- 1 Tbsp. butter
- 1 c. lowfat milk
- 3 x lightly beaten Large eggs
- 1/2 c. cornmeal
- 1 tsp salt
Directions
- Combine the warm rice and the butter. Add in the lowfat milk to the lightly beaten Large eggs; stir in the cornmeal and the salt. Add in to the rice mix. Divide the mix between 12 muffin c., being sure to get some rice into each c.. Bake in a 425F. oven for 25 min.
- I prefer unsalted butter with this recipe and the salt may be slightly reduced.
- This recipe is typical of many Southern bread recipes in which 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. :(
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 67 | 29% |
| Total Fat 7.61g | 10% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 682mg | 28% |
| Potassium 186mg | 5% |
| Total Carbs 30.19g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.81g | 3% |
| Protein 9.24g | 15% |
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