2 2/3 cup cornmeal (stone ground if>>>
1 possible).
2 cup a/p flour
2 tbsp sugar, or more to taste
2 tsp salt
2 tbsp baking powder
Directions
Whisk all ingreds. together in lge. bowl. Mix very thoroughly.
Divide mix into two zip lock bags. You should have 2 1/2 c. per bag.
Store at room temp.
Servings: 2 servings
Corn Bread Or Muffin Mix Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
It is quite possible to prove the history of recipes far back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. In practice though, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
During Roman times 25BC a roman called Apicius created a few scripts which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of Roman times used many different spices, including some familiar names such as basil, rue and parsley. During the succeeding few centuries, the families of Europe tried to serve the most exotic meals, and as a result the best cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down popular recipes of the day. By the arrival of the 1900s, cookbooks were increasing in popularity mostly due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Corn Bread Or Muffin Mix recipe.
