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
Written recipes as a concept can be traced far back into the distant past, at least as far as pharonic Egypt, and maybe even further. However, generally, these ancient cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which recount the baking 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. Much later, in Roman times a roman called Apicius created a few scripts describing recipes enjoyed by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the ancient cooks used many herbs and spices, including a few you will know for example bay, mint and asafoetida. Over the succeeding few hundred years, the families of Europe competed with each other to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, verifying, and publishing the recipes of their peers. The arrival of TV gave us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Aaronson Corn Muffins recipe.
