1 cup corn-meal
1 cup white flour
3 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 egg, well beaten
1 cup sweet milk
1/4 cup diced bacon
Directions
Sift flour, measure, and sift with baking powder and salt. Add
corn-meal. Combine egg, milk, and bacon which has been crisped. Add
dry ingredients. Fill well-oiled muffin tins 2/3 full. Bake in hot
oven (450x F) 15 minutes. 10 minutes. Mrs. Fred Snell, Erie, PA.
Source: Household Searchlight
MM by Cathy Svitek
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005
Servings: 2 servings
Bacon Corn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Meat; Pork
The History of Recipes
Experts have tracked the existence of recipes way back into the distant past, certainly as far back into recorded history as early Egypt, and maybe even further. Having said that, sadly, these ancient cookbooks were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are some tablets in the Sumerian language describing the baking 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 blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the ancient chefs made use of many herbs, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. In the 15th century, the Crusaders brought back a variety of foods and herbs from Arab countries, including spices such as basil and rosemary. These new spices and herbs created a surge in recipe books, some of which are kept safe in private libraries. Over the next few centuries, the powerful families of the West competed to serve the most extravagent meals, and as a consequence, chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. The introduction of television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, 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 Bacon Corn Bread recipe.
