SUSAN AARONSON PSTT79C
1 1/3 cup flour
2/3 cup cornmeal
1/2 cup sugar
3 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1 cup sour cream
3 x-lg eggs
5 tbsp butter, melted
12 oz can green gian mexicorn, optl
1/2 cup bacon, coarsely chopped
1 cupcake papers
Directions
I like to add the Mexicorn and bacon to this recipe. It certainly does
enhance the flavor, but if you want plain corn muffins, you can
certainly omit these 2 ingredients. Preheat oven to 400~. You'll need
either one or two 12 unit muffin tins, lined with cupcake papers.
Whisk the dry ingredients together, throughly, in a bowl and set
aside. Whisk the sour cream, eggs amd melted butter together until
well-blended. Make a well in the dry ingredients, pour in
cream/butter/egg mixture and if you're adding the corn and bacon, add
them now. Using a spatula, fold the ingredients together, just until
combined--DON'T OVERMIX. Spoon the mixture into the lined muffin
tins, filling them evenly, about 3/4 full. Bake for 20-25 minutes,
testing until a wooden pick comes out clean. Let me know if these
muffins are what you're looking for. I have more recipes if they're
not. Enjoy.......Susan MM Format Norma Wrenn npxr56b
Servings: 1 servings
Aaronson Corn Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Muffin
The History of Recipes
Experts have tracked the existance of recipes back into distant history, in fact as far into history as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early cookbooks were just basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe found, according to food historians are some stone tablets in ancient Sumerian which describe 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 anyone who tried it feel blissful and exhilarated. Closer to modern times, we have some books which appeared in the fourteenth century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that is popular today, but rather descriptions of the types of meals prepared for the rich people of that time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the East, including spices like parsley, basil and rosemary. These new spices and herbs caused an outbreak in books on cooking, many of which still exist in academic collections. During the succeeding few hundred years, the wealthy families of Europe strove to serve up the most exotic meals, and as a result the best chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and publishing popular recipes of the day. Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Aaronson Corn Muffins recipe.
