3 oz cornmeal
3 oz all purpose flour
2 eggs
8 oz buttermilk
1 tbsp onion, diced fine
3 oz corn, fresh kernal
1 tsp salt
Directions
Combine all ingredients in mixing bowl and whip until smooth. Ladle
onto hot griddle to cook.
Servings: 4 servings
Corn Cake Batter Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be found back into ancient history, at least as far back into history as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
As our culinary historical trip moves to more modern times there were a couple of recipe books which date from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that is popular today, but instead recipes for the types of food prepared for the rich. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including coriander, parsley, and basil. The introduction of these new foods and spices created an increase in recipe publications, many of which are kept safe in private libraries. The arrival of TV brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Corn Cake Batter recipe.
