2 cup white corn meal
1 cup flour
2 cup milk
2 tbsp shortening
2 tbsp baking powder
1 tsp salt
1 onion
2 eggs
Directions
Pepper to taste
Make a batter of the cornmeal, flour, salt, baking powder, shortening
(the oil from the baking fowl is generally used) and milk. Bake in a
hot oven (400) until done, about half an hour. Then crumble the
bread, add one medium sized onion, chopped fine, pepper and a little
more salt. Break in the two eggs and wet with the juice from the
baking chicken or turkey. The liver chopped fine and added to the
dressing improves it, as does the addition of hard cooked egg. After
mixing thoroughly, put the mixture on one side of the baking dish and
roast with the fowl until brown. When basting the fowl, baste the
dressing also to keep it moist and to improve the flavor. This amount
will serve 12 persons.
From: 200 years of Charleston Cooking 1930 Shared By: Pat Stockett
Servings: 6 servings
Aiken County Corn Bread Dressing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Salad
The History of Recipes
We are able to read the history of written recipes far back into the distant past, in fact as far back into history as early Egypt, and possibly even further. Having said that, these, early cookbooks were just basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the Romans were skilled in the use of many aromatic flavors, including some familiar names like thyme, mint and dill. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices such as rosemary and coriander. These new culinary innovations created an explosion in recipe publications, some of which still exist in private collections. During the next few centuries, the families of Europe strove to serve up the most extravagent meals, and as a consequence, chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, cookbooks were greatly in demand mostly as a result of more people being able to read, increased leisure time and having more money to spend. The revolution that is television gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Aiken County Corn Bread Dressing recipe.
