Rice Batter Bread

Source: A Salute to American Cooking cookbook 1968 - Stephen and Ethel Longstreet

1 cup cooked rice
1/4 cup cornmeal
2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon oregano
2 eggs, beaten
1 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.