1 1/2 cup cornmeal -- stone ground
3 tbsp flour
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup buttermilk
2 eggs -- well beaten
4 tbsp dripping
Directions
Preheat the oven to 350F. Combine the dry ingredients and stir in the
wet. Pour the mixture into a lightly buttered 8" square pan and bake
for 40 minutes, checking after 30. This is a dense, chewy cornbread
and serves 6 to 8. Again, substitutions can be made: skim buttermilk,
Egg Beaters, and butter substitutes for the dripping and to grease
the pan. Do try to find stone ground cornmeal, though. It gives the
cornbread a wonderful flavor and texture. The batter may also be
fried in a large pan on to p of the stove, flipping it over so both
sides are crunchy.
~ - - - - - - - - - - - - - - - - -
NOTES : Body in the Basement: A Faith Fairchild Mystery. Pix Miller,
Faith's Neighbor. They live in Maine.
From phannema@wizard.ucr.edu Sat Aug 10 08:34:49 1996 Body in the
Basement: A Faith Fairchild Mystery. Total of 3 recipes Recipe By
: Katherine Hall Page, 1994
Servings: 8 servings
Louise Frazier's Southern Corn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Southern
The History of Recipes
Written recipes as an idea can be observed way back into the distant past, in truth as far back as the Egyptians, and maybe even further. However, in the main part, these ancient cook books were just primitive pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Much later, in Roman times a man called Apicius assembled a few documents which described recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. He also informs us how the cooks of his times made use of many herbs, including some that we all recognise such as basil, fennel and dill. Over the succeeding few hundred years, the powerful families of the West tried to offer the best banquets, and as a result chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording popular recipes of the day. The TV revolution brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Louise Frazier's Southern Corn Bread recipe.
