2 tbsp butter
1/4 cup onion,finely chopped
8 corn ears,freshly picked
4 cup milk
1 cup cream
1 tbsp flour
1/4 tsp salt
1/4 tsp black pepper
SKILLET CORNMEAL CAKES
2 cup white cornmeal,stone-ground
4 cup water,boiling
2 eggs,well beaten
1 tsp salt
4 tbsp butter
1 tbsp oil
3/4 cup cheese,sharp,grated
Directions
Melt the butter in heavy soup pot and saute the chopped onion in it
until just limp, then set aside while you cut the corn from the cob
with a sharp knife onto a wooden chopping board. Add immediately to
sauteed onion, add milk, and bring to almost but not quite boiling.
Mix 1 tablespoon of the cream with the flour to form a soft paste and
stir into corn-milk mixture, then add cream and bring to steamy hot
but do not allow to boil. Season with salt and pepper and serve
piping hot.
Serve with:
*** SYBIL CARTER'S SKILLET CORNMEAL CAKES ***
Stir the cornmeal into the boiling water and cook over low heat until
thick and creamy. Remove from heat, add beaten egg and salt, and mix
well. Heat the butter and oil in a heavy skillet - cast iron is best
~ and drop cornmeal mixture by tablespoonfuls into hot fat. Cook 1-2
minutes, turn to brown opposite side, and remove to heated platter.
Sprinkle with grated cheese while hot and serve at once.
Servings: 6 servings
Annie Mae Jones' Corn Chowder Recipe brought to you by Recipe Ideas
Categories: Corn; Soup
The History of Recipes
Written cooking instructions as an idea can be tracked far back into the far past, certainly as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius created some documents describing recipes cooked by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius informs us how the ancient chefs were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks like bay, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from the holy land, including coriander, parsley, and rosemary. These new foods and tastes caused an outbreak in manuscripts on cooking, some of which are kept safe in private libraries. When we get to the 20th century, cookbooks are in high demand, mostly due to better eduction, people having more spare time and disposable income. |
We hope you enjoy this Annie Mae Jones' Corn Chowder recipe.
