1 can creamed corn
1 can whole kernel corn
1 large onion -- chopped
1 medium bell pepper -- chopped
2 oz jar pimiento -- chopped
1 salt and pepper -- to taste
1 red pepper -- to taste
2/3 cup milk
1 egg -- beaten
1 cup cracker crumbs
1 cup cheddar cheese -- grated
1/4 cup butter -- melted
Directions
Combine all ingredients in order given; mix well. Pour into greased
2-quart ovenproof casserole. Bake at 350F for 1 hour.
Recipe By :
Servings: 1 servings
Baked Corn Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Corn; Main Dish
The History of Recipes
It is quite possible to track the history of recipes far back into the far past, at least as far back as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these old cookbooks were just basic pictorial recipes for preparing food.
During Roman times 25BC a roman called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. He also informs us how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like bay, fennel and dill. During the succeeding few centuries, the families of Europe competed to serve up the most exotic banquets, and as a result the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookbooks were in great demand, mostly due to increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Baked Corn Casserole recipe.
