2 each eggs
1 can creamed style corn 14 oz
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
1 tsp sugar
Directions
Beat eggs in mixing bowl until frothy. Add rest of ingredients and mix
well. Fry in greased pan like pancakes using 2 tblsp. per cake.
Serve with butter & syrup
Servings: 4 servings
Corn Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Recipes as a concept can be tracked back into the distant past, at least as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early cook books were just simple hieroglyphic recipes for food preparation.
Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. This early Roman chef informs us how the cooks of Roman times made use of a wide range of herbs and spices, including some that we all recognise for example thyme, rue and parsley. In the 15th century, knights returning from the crusades brought back many spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and spices caused an eruption in publications on food, many of which still exist in academic collections. By the arrival of the twentieth century, cooking books are in high demand, mostly due to increased literacy, people having increased free time and having more money. |
We hope you enjoy this Corn Cakes recipe.
