1 no ingredients
Directions
1 c fine cornmeal
1 c flour
1 TB sugar
2 ts baking powder
1/2 ts baking soda
: ds salt
1 egg -- lightly beaten
1 c buttermilk
1/2 c frozen corn -- thawed
1 c grated orange Cheddar
: cheese
2 pickled Jalapenos -- minced
4 TB melted butter
Preheat oven to 375 degrees. Grease a 9 - 10-inch cast iron skillet
or a 9-inch square pan.
In a large bowl combine cornmeal, flour, sugar, baking powder, baking
soda and salt. In a liquid 2 cup measure or a small bowl, mix
together the egg and the buttermilk. Stir buttermilk mixture into dry
ingredients. Add corn, 2/3 cup Cheddar cheese and minced Jalapenos.
Stir in melted butter and mix gently. Pour batter into prepared pan
and top with remaining cheddar cheese. Bake for 20-25 minutes or
until broken down and an inserted knife comes out clean. Let cool for
5 minutes and remove from pan to a cooling rack.
Recipe By : TVFN:HOW TO BOIL WATER SHOW #HB8345
From: "Jon And Angele Freeman"
Servings: 1 servings
Black Skillet Cornbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can read the history of written recipes back into distant history, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these early records were just very basic pictorial instructions for food preparation.
In fact, the oldest recipe discovered, according to academics are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also describes how the cooks of his times made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example thyme, mint and asafoetida. Later on, there are a couple of interesting books which were published in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of food served to the rich people of that period. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from the holy lands, such as rosemary and coriander. The introduction of these new culinary ideas prompted a surge in cookery books, some of which are kept safe in private cookery archives. By the advent of the twentieth century, recipe publications are in high demand, as a result of better eduction, people having more free time and having more disposable income. |
We hope you enjoy this Black Skillet Cornbread recipe.
