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
Experts have found proof that recipes existed back into distant history, in truth as far as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these old cook books were just primitive hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius compiled some documents which described recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks made use of many different herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. During the succeeding few centuries, the wealthy families of Europe tried to lay on the most exotic banquets, and because of this the best chefs and their recipes were highly sought after. However, it wasn`t until the nineteenth century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe books were increasing in popularity mostly due to higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Aiken County Corn Bread Dressing recipe.
