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
It is quite feasible to trace the history of transcribed cooking instructions way back into the far past, certainly as far into history as the early Egyptians, and possibly even further than that. However, these, old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are a few tablets in ancient Sumerian 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 wonderful and blissful. As we move into The time of the romans 25BC a man called Apicius created some scripts describing recipes cooked by the Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient Romans used a wide range of aromatic flavours, including some familiar names for example bay, fennel and parsley. During the succeeding few centuries, the upper-class families of Europe competed with each other to lay on the most exotic banquets, and consequentially cooks and their recipes could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes common in their social group. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Annie Mae Jones' Corn Chowder recipe.
