3/4 cup cornmeal
1/4 cup flour,all-purpose
1/2 tsp salt
1 1/2 tsp baking powder
1 tbsp sugar
1 egg
1/2 cup milk
3 tbsp vegetable oil
Directions
1. Sift dry ingredients together.
2. Blend in egg, milk and oil.
Servings: 8 servings
Corn Bread Topping Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to track the history of meal recipes back into distant history, at least as far back into history as the ancient Egyptians, and possibly even further. However, these, old cookbooks were just simple pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius assembled a number of documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into starters, entrees and dessert, a style of dining still practiced today. Aspicius describes how the cooks of his times were skilled in the use of many herbs, including many that are still in use today like basil, rue and dill. As we move on, there are a couple of cookery books which date from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian food that is popular today, but rather accounts of the types of meals prepared by the chefs of the nobility of that time. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices like basil and rosemary. These new culinary innovations was responsible for a surge in recipe publications, many of which still exist in private libraries. During the next few centuries, the powerful families of Wesstern Europe competed to serve the most exotic meals, and because of this the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe publications were in great demand, as a result of better eduction, people having increased leisure time and being a little richer. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Corn Bread Topping recipe.
