Source: A Salute to American Cooking cookbook 1968 - Stephen and Ethel Longstreet
1 cup cooked rice1/4 cup cornmeal2 cups buttermilk1/2 teaspoon baking soda1 teaspoon salt1/2 teaspoon oregano2 eggs, beaten1 tablespoon butter, melted
Combine rice and cornmeal. Stir in buttermilk and add baking soda, salt, oregano, eggs and butter. Blend well. Turn batter into greased loaf pan. Bake in oven preheated to 325 degrees F for 1 hour.