1 cup cornmeal, yellow
1 cup cornmeal, white
1 tsp salt
1 cup milk, skim
4 tsp baking powder
1 *or:
4 tbsp sugar
1 each egg, well beaten
1 cup flour
2 tbsp butter, melted
Directions
Add the sugar and salt to the cornmeal. Beat the egg well and pour
into the milk; stir this mixture into the meal, beating thoroughly.
Sift the flour and baking powder into the meal, add the melted butter
and beat hard. Pour the mixture into a greased pan and bake at 400-F
until brown. To make a thin crisp Johnny Cake, use an oblong pan and
spread batter thinly. For a soft loaf, spread batter thickly.
Servings: 1 servings
Corn Bread 2 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into history, in truth as far back into history as the ancient Egyptians, and maybe even further. In practice though, in the main part, these early cook books were just very simple pictorial instructions for preparing meals.
Interestingly, the oldest recipe found, according to experts in ancient history are some stone tablets in ancient Sumerian which describe 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 anyone who tried it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius created a number of documents detailing recipes prepared by wealthy Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also informs us how the Roman chefs were skilled in the use of many different spices, including a few that are still present in modern kitchens like bay, rue and dill. As our culinary historical trip moves on a few more years we find a couple of cookery books from the 14th Century - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that is popular today, but instead recipes for the types of food on the menus of the upper classes of the time. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an outbreak in cookery books, many of which are kept safe in private collections. During the succeeding few hundred years, the families of Europe competed to lay on the best banquets, and as a result cooks and their recipes increased in prestige. However, it wasn`t until the 1800s the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookbooks were highly popular due to increased literacy, people having more spare time and a general increase in wealth. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Corn Bread 2 recipe.
