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
Written recipes as a concept can be found back into distant history, at least as far back as early Egypt, and possibly even further. Having said that, generally, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts are a few stone 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 people feel `blissful`. As our culinary historical trip moves on a few more years there are some books which date from the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that appears on menues today, but instead descriptions of the types of meals eaten by the rich and powerful of the time. Over the following few hundred years, the powerful families of Europe strove to serve the most exotic meals, and consequentially chefs and their collection of recipes became highly prized. However, it was during the nineteenth century that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cooking books were greatly in demand mostly due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Annie Mae Jones' Cornmeal Muffins recipe.
