Philpy, a rice bread unique to the South Carolina and Georgia Lowcountry, can be traced back to eighteenth-century plantation culture and is a first cousin to cornbread and johnnycakes. I know nothing about the origins of the name. Recipes today are found in only the most obscure regional cookbooks, and I became familiar with the bread only when my friend “Hoppin’”
In a large mixing bowl, combine the cooked rice, buttermilk, and eggs and mash the mixture with a potato masher till well blended and smooth. In a small mixing bowl, combine the flour, baking powder, baking soda, and salt and stir till well blended. Add the dry mixture to the rice mixture, stir till well blended, and scrape equal amounts of batter into the prepared pans.
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