1 cup yellow cornmeal
1 cup flour
4 tbsp sugar
1 tsp salt
4 tsp baking powder
1 egg beaten
1 cup milk
2 tbsp shortening, melted
Directions
Grease a square baking pan and preheat the oven at 400F. Mix cornmeal,
flour, sugar, salt and baking powder in a large bowl. Make a well in
the center and add the egg, milk and melted shortening. Beat very
well until the ingredients are thoroughly blended. Pour batter into
the prepared pan and bake until risen and golden brown on top.As a
variation, add 1/4 cup grated sharp cheese. Cut into squares to serve.
Author unknown. U/L to NCE by Burt Ford 2/97.
From: Burton Ford Date: 18 Feb 97
Servings: 1 loaf
Amish Corn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn
The History of Recipes
It is possible to follow the history of written recipes back into distant history, in truth as far into history as the ancient Egyptians, and possibly even further. Having said that, in the main part, these early cook books were just simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered, according to food historians is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled a number of scripts which described recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius tells us how the ancient cooks were skilled in the use of a good variety of spices, including some that we all recognise like thyme, mint and dill. For the centuries that followed, the wealthy families of Wesstern Europe tried to serve up the most exotic meals, and consequentially chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and writing down recipes to help cooks of their time. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Amish Corn Bread recipe.
