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
We are able to read the history of meal recipes way back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are a few tablets in the Sumerian language 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 having made anyone who drank it feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts describing recipes cooked by the Romans. He describes how the meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the cooks of his times used many different aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab cuisine, such as parsley and basil. The introduction of these new tastes prompted a surge in recipe publications, many of which are now in academic collections. During the next few centuries, the rich families of Europe competed with each other to lay on the most extravagent banquests, and because of this cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing the recipes of their peers. By the advent of the 20th century, cooking publications are in high demand, as a result of higher levels of literacy, people having more spare time and a general increase in wealth. The revolution that is television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Amish Corn Bread recipe.
