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 follow the history of `recipes` far back into ancient history, at least as far into history as early Egypt, and possibly even further. Interesting though that is, generally, these old cook books were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to academics are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman chefs used a wide range of spices, including a few you will know for example thyme, fennel and dill. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from Arab cooking, such as basil and coriander. These new culinary innovations created a surge in cookery books, some of which still exist in academic collections. By the time we get to the 20th century, recipe books were starting to become popular mostly as a result of more people being able to read, more free time and having more money. The introduction of the TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Aiken County Corn Bread Dressing recipe.
