2 cup bake it all mix, do not pack
1 egg
1 cup sour milk*
1/4 cup sugar
1 cup cornmeal
1/2 tsp baking soda
Directions
*To make sour milk, place 1 Tablespoon vinegar in measuring cup and
fill to the 1 cup mark with milk.
Break egg into bowl; beat. Stir in milk, sugar, cornmeal, Mix,
and baking soda. Stir quickly and vigorously until just mixed. Pour
batter into an 8 by 8 by 2-inch square pan, bottom rubbed with
shortening. Bake in a 425 F. oven 25 to 30 minutes. CORNMEAL MUFFINS:
Pour Corn Bread Batter into 12 greased muffin cups. Bake in a 425 F.
oven about 20 minutes.
Servings: 9 servings
Corn Bread+++fggt98b Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to read the history of written recipes back into the far past, in truth as far into history as early Egypt, and possibly even further than that. Having said that, mostly, these early records were just primitive hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the romans around 25BC a man called Apicius created a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient chefs used many different aromatic flavors, including a few that are still present in modern kitchens for example thyme, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy land, such as basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in publications on food, some of which are kept safe in private cookery archives. By the advent of the 20th century, cooking publications are increasing in popularity mostly as a result of better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Corn Bread+++fggt98b recipe.
