1 cup cornmeal
1 cup flour
1 tbsp sugar
3 tbsp canola oil
2 each egg whites
1 tbsp baking powder
1 cup skim milk
Directions
Heat oven to 400. Combine dry ingredients in bowl amd mix well. Beat
oil, egg whites amd milk together. Mix with dry ingredients until
just blended. Pour into lightly oiled 8-by-8" pan. Bake 15 minutes or
until done. ~-- 2"x4" piece 180 cal.,4.7 gm pro.,27.6 gm carb.,5.5 gm
fat,.9 CSI Units,1.6 gm dietary fiber,154 mg sodium,97 mg pot,121 mg
cal.,1.2 mg iron
Servings: 8 servings
Corn Bread 08/92 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written cooking instructions as an idea can be traced way back into the distant past, in truth as far back into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, mostly, these old cook books were just primitive pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to academics are some tablets in ancient Sumerian describing the baking 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. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, something we still use today. He also informs us how the early Romans were skilled in the use of many different herbs and spices, including some familiar names for example bay, rue and dill. As our culinary historical trip moves to more modern times we find a couple of recipe books which were published in the 14th Century : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are not about the curry that is familiar to us all today, but rather recipes for the types of food on the tables of the rich and powerful of the period. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy land, such as parsley, basil and rosemary. These new spices and herbs caused an increase in manuscripts on food, most of which are now in private collections. The arrival of TV gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Corn Bread 08_92 recipe.
