1 cup cornmeal
1/2 cup flour {i used whole wheat}
3 tbsp baking powder
3 tbsp sugar
1/2 tsp salt (optional)
1 apple made into applesauce or
1/3 cup unsweetened applesauce
3/4 cup skim milk {i used soy milk}
2 egg whites {i used egg replacer equ, ivalent}
Directions
Preheat oven to 425 degrees. Grease a pan (Chris used a medium
vision pot sprayed lightly with Pam - I used a 9" square glass
pyrex pan) and put in oven to preheat. Mix all ingredients, put
batter into heated pan and bake for 20 mins.
Servings: 1 servings
Amazing Corn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn
The History of Recipes
We are able to read the history of `recipes` way back into antiquity, in fact as far as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of ancient tablets in the Sumerian language 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 making anyone who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by the Romans. In his works, he tells us how the roman meals were split into starters, main meal and desserts, a style of dining still practiced today. This early Roman chef describes how the Roman chefs made use of many different spices and herbs, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new tastes was responsible for an eruption in books on cookery, many of which are now in private collections. During the next few centuries, the rich and powerful families of Wesstern Europe strove to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were much in demand. However, it was during the 19th century that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery books were starting to become popular as a result of better eduction, people having increased free time and having more disposable income. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Amazing Corn Bread recipe.
