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
It is quite feasible to track the history of written cooking instructions back into the distant past, at least as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Moving on, there are two recipe books published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is served today, but instead descriptions of the types of meals on the tables of the rich and wealthy people of the period. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from the Middle-East, including spices such as rosemary and coriander. The introduction of these new culinary ideas led to an eruption in cookery books, some of which are now in academic collections. Like it or not, the introduction of TV brought us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Corn Bread 2 recipe.
