1 stick of butter
1/2 cup sugar
1/2 cup evaporated milk
1 tbsp flour
2 eggs, well beaten
1 1/2 tsp baking powder
2 16 oz. cans of corn
Directions
Melt butter in a saucepan. Remove from heat; add all other
ingredients. Mix well. Bake at 350 degrees for
40 minutes. Randy Rigg
Servings: 1 servings
Corn Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
It is quite possible to track the history of recipes far back into antiquity, certainly as far into history as the Egyptians, and maybe further still. Having said that, generally, these early records were just simple pictorial recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians is a series of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Closer to modern times, we find a couple of interesting recipe books from the 14th Century : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that is popular today, but instead accounts of the types of meals on the tables of the rich and wealthy people of that time. During the succeeding few centuries, the powerful and wealthy houses competed with each other to lay on the best banquets, and because of this the best cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording the recipes of their peers. By the time we get to the twentieth century, cook books are in high demand, due to higher levels of literacy, people having more spare time and having more money. |
We hope you enjoy this Corn Casserole recipe.
