1 package (12-ounce) stouffer's corn souffle,, thawed
1 package (8 1/2-ounce) corn muffin mix
1 cup (4 -ounces) shredded mild cheddar c, heese
1/2 cup minced pecans or bacon
1/4 cup minced green onions
Directions
Thaw Corn Souffle in microwave at MEDIUM (50% power) 6 to 7 minutes.
Spoon thawed souffle mixture into a medium bowl; add remaining
ingredients and stir just until blended. Pour into a greased 8 inch
square baking pan. Bake at 400 for 20 Što 25 minutes or until a
wooden pick inserted in center comes out clean.
Servings: 6 servings
Loaded Cornbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe even further. However, in the main part, these old records were just very basic hieroglyphic recipes for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius created a few scripts detailing recipes enjoyed by the Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs made use of many different herbs, including a few you will know like thyme, mint and dill. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including basil and rosemary. These new herbs and spices prompted an eruption in manuscripts on food, the majority of which are kept safe in private collections. The arrival of TV gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Loaded Cornbread recipe.
