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
We can track the history of written recipes far back into distant history, at least as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into starters, main course and desserts, a style of dining still practiced today. Additionally, he recounts how the ancient cooks made use of a good variety of spices and herbs, including some that we all recognise like basil, mint and dill. As we move on, we find two interesting books which appeared in the 1300s ; a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian curry that is popular today, but instead accounts of the types of meals eaten by the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as rosemary and coriander. These new foods and tastes led to a torrent in recipe books, many of which are kept safe in private libraries. By the advent of the 20th century, cook books are in high demand, mostly as a result of more people being able to read, more spare time and being a little richer. The revolution that is television gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Aaronson Corn Muffins recipe.
