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
Transcribed cooking instructions as an idea can be traced far back into the far past, certainly as far back into history as ancient Egypt, and maybe further still. In practice though, mostly, these old cook books were just very basic pictorial recipes for preparing meals.
Moving our culinary historical trip onwards, we find a couple of recipe books which appeared in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that we all know today, but instead accounts of the types of food eaten by the rich and powerful of those days. When we get to the 1900s, cookbooks are highly popular mostly as a result of higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Amish Corn Bread recipe.
