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 far back into ancient history, in truth as far back as pharonic Egypt, and possibly even further. Having said that, sadly, these old recipes were just simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the Roman chefs were skilled in the use of a wide range of aromatic flavours, including a few you will know such as thyme, rue and parsley. Continuing our culinary historical journey, there were two books published in the 1300s - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that is popular today, but instead accounts of the types of food eaten by the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cuisine, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices led to an explosion in books on cooking, many of which are now in private cookery archives. Over the succeeding few centuries, the upper classes tried to offer the most extravagent banquests, and because of this chefs and their recipes became highly prized. Notwithstanding that, it was during the 19th century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down popular recipes of the day. When we get to the 20th century, cookery books are starting to become popular as a result of higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Annie Mae Jones' Corn Chowder recipe.
