2 cup Cornmeal
1/2 tsp Salt
1/2 tsp Baking Soda
2 tsp Baking Powder
1 tbsp Sugar -or- Honey
1 Egg
1 tbsp Vegetable Oil
1 cup Buttermilk -or- Sour Milk (1 cup Lowfat Milk + 1 tablespoon vinegar)
Directions
Combine the cornmeal, salt, baking soda and baking powder in a bowl.
Mix well.
Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree oven for 20 to 25 minutes.
Serves 12
One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2
Sodium: 184 Potassium: 65 Cholesterol: 24
Exchange Value: 1 Bread Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Servings: 12 servings
Corn Bread Recipe brought to you by Recipe Ideas
Categories: Diabetic; Holidays; Vegetarian; Breads/Bm
The History of Recipes
Experts have proved the existance of recipes way back into the distant past, in fact as far into history as the ancient Egyptians, and maybe even further. However, these, early recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in the Sumerian language describing 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 tried it feel exhilarated. During the time of the Roman Empire a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of his times used many herbs and spices, including some that we all recognise like thyme, mint and asafoetida. As our culinary historical trip moves on a few more years there are some books dating from the 1300s : one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is popular today, but rather accounts of the types of food enjoyed by the rich and powerful of that time. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the East, including spices such as basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in publications on food, many of which still exist in private cookery archives. Over the following few hundred years, the powerful families of the West strove to serve up the most exotic banquets, and as a result chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe books are greatly in demand mostly due to increased literacy, increased leisure time and being a little richer. Like it or not, the introduction of television brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Corn Bread recipe.
