1 cup corn meal
3/4 cup rice flour
4 tsp baking powder
1/2 tsp salt
2 tbsp sugar
2 eggs, separated
2 tbsp canola oil
1 3/4 cup applesauce (14 oz can)
6 bacon strips,cooked,crumbled
Directions
Breakfast idea without gluten or dairy. Serve warm with maple syrup
or as a quickbread with soup or salad.
In a large mixing bowl combine cornmeal, rice flour, baking powder,
salt and sugar. Beat egg whites until stiff.
To the dry ingredients, add egg yolks, oil, applesauce and bacon. Stir
well.
Fold in egg whites. Pour batter into greased 8x8 inch baking pan (or
prepared muffin pan). Bake in 425 F oven for 45 min or until an
inserted knife comes out clean. Serves 4-5.
Source: Co-op advertising recipe Sept 93 Shared but not tested by
Elizabeth Rodier
Servings: 1 servings
Apple Corn Johnny Cake Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Corn; Dessert; Fruit
The History of Recipes
It is actually possible to track the history of recipes way back into antiquity, certainly as far back into history as ancient Egypt, and possibly even further. However, in the main part, these ancient recipes were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a collection of stone tablets in the Sumerian language 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 anyone who drank it feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes cooked by wealthy Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient chefs made use of many herbs, including some familiar names like thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times there are a couple of interesting recipe books published in the 14th Century ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the spicy food that is served today, but rather descriptions of the types of food on the menues of the rich people of that time. In the 15th century, knights returning from the crusades brought us many foods and spices from Arab cuisine, such as parsley and basil. The introduction of these new tastes prompted an eruption in manuscripts on cookery, the majority of which still exist in academic collections. Over the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most extravagent banquests, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, recipe publications are in high demand, as a result of higher levels of literacy, people having more free time and having more money to spend. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apple Corn Johnny Cake recipe.
