1 cup bisquick
1 cup cornmeal, (yellow)
3 tbsp honey - may need 4 t
3 tbsp baking soda
3/4 tsp salt
1/4 cup mozarella cheese, grated
1/4 cup colby cheese, grated
1/4 cup parmesan cheese
1 can green chilis w/liquid
2 large eggs
1 milk - see directions
3 tbsp vanilla
Directions
In order: Dump all ingredients into a large mixing bowl. Add just
enough milk (while stirring with a fork) to produce a cake-like-batter
consistency. Continue mixing with a fork until well blended. Pour
into a well greased COOKIE sheet (about 14 1/2" x 10" x 1/2"). Bake
in a preheated 375-400 degree oven until done. Approximately 20
minutes. Serve it hot with chunks of real butter on top.
Servings: 12 servings
Mexican Dump Cornbread By Clem Kohl Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mexican
The History of Recipes
It is actually possible to track the history of recipes way back into ancient history, at least as far as pharonic Egypt, and possibly even further than that. However, in the main part, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into Roman times 25BC a man called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times made use of a good variety of spices, including many that are still in use today for example bay, mint and dill. Moving on, we have two interesting books which were published in the 14th Century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of food prepared by the chefs of the rich and powerful. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices such as parsley and basil. The introduction of these new foods and spices prompted an outbreak in recipe books, some of which still exist in private libraries. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to serve the most extravagent banquests, and as a result chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery books were starting to become popular as a result of increased literacy, increased leisure time and having more disposable income. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Mexican Dump Cornbread By Clem Kohl recipe.
