1 cup cornmeal
1 cup flour
3 tsp baking powder
1/2 tsp salt
1 each egg
1 cup milk
1/4 cup salad oil or melted crisco
Directions
Mix to-gether flour,cornmeal,baking powder and salt.Beat egg;add milk
and oil or shortening.Add to dry ingredients,stirring just enough to
moisten.Pour into greased 8 inch square pan and bake in 400 oven 30
min.
Servings: 6 servings
Corn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have traced the existence of recipes way back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to food historians are a few tablets in ancient Sumerian which describe the preparation 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 drank it feel blissful. As our culinary historical trip moves to more modern times we find some interesting books from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are unconnected to the curry that we all know today, but instead accounts of the types of meals on the tables of the rich and powerful of the period. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including basil and coriander. These new spices and herbs was responsible for an eruption in manuscripts on cooking, most of which are kept safe in private cookery archives. Over the next few centuries, the powerful and rich houses strove to offer the best banquets, and as a consequence, the best cooks and their recipe collections could command a high salary. Even so, it was during the 19th century that cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes common in their social group. The introduction of television gave us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Corn Bread recipe.
