Ingredients
1 1/2 cup cornmeal
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp sugar
1/2 tsp salt
1 1/2 cup buttermilk
1 egg, beaten
Directions
Sift together cornmeal, baking powder, soda, sugar, and salt; stir in
buttermilk and egg, mixing well. Heat well greased cast iron corn
stick pans in a 400 degree oven for 3 minutes or until very hot.
Spoon batter into pans, filling two thirds full. Bake at 400 degrees
for 25 minutes or until lightly browned.
Servings: 14 servings
Alabama Corn Sticks Recipe brought to you by Recipe Ideas
Categories: Corn
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into antiquity, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these early records were just very simple hieroglyphic instructions for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, entrees and desserts, something we still use today. He also describes how the early Romans used many different spices and herbs, including some that we all recognise such as thyme, fennel and dill. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like rosemary and coriander. These new spices and herbs led to a surge in books on cookery, most of which are now in private collections. When we get to the 20th century, cookery publications are highly popular mostly due to more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Alabama Corn Sticks recipe.
