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
Academics have traced the existance of recipes way back into ancient history, at least as far back into history as the early Egyptians, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in 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 making those who drank it feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius wrote some scripts which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. He also informs us how the chefs of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks like bay, rue and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new herbs and spices led to an outbreak in publications on food, many of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful and wealthy houses tried to serve the most extravagent meals, and as a consequence, cooks and their recipe collections increased in prestige. Even so, it was during the 1800s that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cook books are increasing in popularity mostly as a result of more people being able to read, people having more free time and a general increase in wealth. The TV revolution gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Annie Mae Jones' Cornmeal Muffins recipe.
