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
Academics have tracked the existance of recipes back into antiquity, at least as far back as the ancient Egyptians, and maybe even further. However, sadly, these ancient recipes were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe found, according to experts are some tablets in the Sumerian language 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 people feel exhilarated. During Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and desserts, something that is very familiar to us today. He also tells us how the cooks of Roman times were skilled in the use of many herbs, including a few that are still present in modern kitchens for example basil, mint and asafoetida. As our culinary historical trip moves on a few more years there are two recipe books dating from the 1300s : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that appears on menues today, but instead descriptions of the types of food served to the rich and powerful of the period. In the fifteenth century, the Crusaders brought back many spices and herbs from the East, including spices such as basil and rosemary. These new foods and spices led to an outbreak in recipe books, some of which are kept safe in academic collections. During the succeeding few hundred years, the wealthy families of the West competed to offer the most exotic banquets, and as a result chefs and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and recording recipes of the day. By the arrival of the 1900s, cooking books were in great demand, mostly due to increased literacy, leisure time and disposable income. |
We hope you enjoy this A Different Cornbread recipe.
