2 cup cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tsp baking soda
1 tsp salt
2 cup buttermilk or sour milk
3 tbsp oil or bacon drippings
Directions
Combine dry ingredients; blend in milk and oil. Spoon into lightly
greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees
for 35-40 mins; let cool 5 mins before removing from pan. Mrs.
William LaViolette
Servings: 1 servings
Corn Lightbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into antiquity, in fact as far as ancient Egypt, and quite possibly further than that. Having said that, mostly, these ancient records were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, main course and afters, a very modern way of dining. Additionally, he informs us how the chefs of Roman times made use of a good variety of spices, including some that we all recognise like bay, mint and dill. Continuing our culinary historical journey, we find two interesting books which were published in the 14th Century ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that we all know today, but rather accounts of the types of food served to the upper classes of the period. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from middle-east cuisine, such as rosemary and coriander. These new foods and tastes created an increase in cookery books, most of which still exist in private cookery archives. Over the succeeding few centuries, the powerful and rich houses competed with each other to serve the most extravagent meals, and because of this cooks and their recipe collections were highly sought after. However, it was during the nineteenth century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, cook books were in high demand, mostly as a result of higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Corn Lightbread recipe.
