2 cup cornmeal,sifted*
3/4 tsp baking soda
1/2 tsp salt
1 egg
1 1/2 cup buttermilk
1 1/2 tbsp lard or vegetable shortening
1 1/2 tbsp butter
Directions
1. Preheat oven to 400'F.
2. Grease 2 6-cup muffin tins with vegetable shortening or lard.
Place in oven to heat.
3. Sift cornmeal, soda, and salt into a mixing bowl.
4. Beat egg with buttermilk. Heat shortening with butter until
melted; add to egg and buttermilk and blend. Add to dry ingredients
all at once and stir just enough to give the mixture a rough
appearance. Add additional buttermilk if mixture seems too dry.
5. Pour into hot muffin pans and bake about 20 minutes, or until
lightly browned. Serve hot with plentyof soft butter and any homemade
jelly or jam.
Servings: 12 servings
Annie Mae Jones' Cornmeal Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
Historians have proved the existence of recipes far back into ancient history, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. However, these, early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to academics is a series of ancient tablets in Sumerian which describe the baking 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, wonderful and blissful`. Progressing into The time of the romans 25BC a roman called Apicius created a collection of scripts which described recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main course and desserts, something we still use today. This early Roman chef recounts how the Roman chefs made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like bay, mint and parsley. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including coriander, parsley, and rosemary. The introduction of these new foods and spices caused a torrent in books on cooking, many of which are kept safe in academic collections. By the arrival of the twentieth century, cookery books are increasing in popularity due to better eduction, more leisure time and having more disposable income. The introduction of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Annie Mae Jones' Cornmeal Muffins recipe.
