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
Food historians have found proof that recipes existed back into distant history, certainly as far back as early Egypt, and possibly even further. However, mostly, these ancient recipes were just basic hieroglyphic instructions for preparing meals.
Later on, in Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman chefs used a good variety of spices and herbs, including some familiar names like basil, mint and dill. During the succeeding few hundred years, the wealthy families of Europe competed with each other to serve the most extravagent meals, and as a consequence, cooks and their recipes could command a high salary. Even so, it was during the 19th century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe books were in high demand, mostly as a result of more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Annie Mae Jones' Corn Chowder recipe.
