1 no ingredients
Directions
1/4 c vegetable oil
2 c cornmeal mix
1 1/4 c milk
1 egg -- beaten
1 1/2 ts fennel seed -- cracked
1 1/2 ts pepper -- cracked
Preheat oven to 450 degrees. Pour the shortening in a 10-inch
cast-iron skillet. Place the skillet in the hot oven. Place the
self-rising cornmeal or mix in a bowl and whisk in the milk and egg.
Add the fennel and pepper and stir until thoroughly blended. Stir the
hot shortening into the batter, then pour the batter into the hot
skillet. Bake 15 to 20 minutes, until done. Serve piping hot with
butter.
Yield: One 10-inch round
Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN,
1996
From: Path
~0700 (P
Servings: 8 servings
A Different Cornbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as a concept can be observed back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in Sumerian describing the preparation 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 wonderful. Progressing into The time of the roman empire around 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius informs us how the cooks of his times used many aromatic flavors, including many that are still in use today for example bay, fennel and parsley. As our culinary historical trip moves to more modern times we have a couple of books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that is popular today, but instead descriptions of the types of food prepared for the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought us many new foods and spices from the holy land, such as coriander, parsley, basil and rosemary. The introduction of these new tastes prompted a surge in recipe publications, many of which are kept safe in academic collections. When we get to the 1900s, cooking publications are starting to become popular as a result of better eduction, people having more free time and being a little richer. |
We hope you enjoy this A Different Cornbread recipe.
