Black Skillet Cornbread Recipe

Ingredients

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" ~0500


Servings: 1 servings

 

 

Black Skillet Cornbread Recipe brought to you by Recipe Ideas


Categories: Bread; Breads


The History of Recipes

It is quite feasible to track the history of written cooking instructions far back into distant history, at least as far back as early Egypt, and potentially, even further back. In practice though, in the main part, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.

In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay 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 having made people feel exhilarated and blissful.

As we move into The time of the roman empire around 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were separated into starters, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the cooks of Roman times used a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as thyme, rue and parsley.

In the 15th century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new foods and spices led to an explosion in books on cookery, many of which are kept safe in private collections.

Over the next few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most exotic banquets, and because of this chefs and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy.

The arrival of TV brings us cooking programs and the accompanying recipe books.

Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on our site.

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We hope you enjoy this Black Skillet Cornbread recipe.

 


Black Skillet Cornbread Recipe, one of many tasty recipes brought to you by Recipes Ideas




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