Ingredients
12 bacon slices
2 cup cornmeal,self-rising
2 tbsp sugar
1/2 cup peanut butter
2 eggs,beaten
1 cup milk
3 tbsp oil
Directions
1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on
paper toweling; set aside. Pour off all but about 1 teaspoon bacon
fat from pan. Place pan in oven, then set oven temperature to 425'F.
2. Stir together cornmeal and sugar. Cut in peanut butter until
crumbly. Blend together eggs, milk, oil, and crumbled bacon. Add al
at once to cornmeal mixture, stirring just until blended, and pour
mixture into hot skillet. Return to oven and bake 15-20 minutes.
Servings: 8 servings
Bacon/Peanut Butter Corn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Meat; Pork
The History of Recipes
Food historians have proved the existance of recipes way back into the far past, in fact as far as the early Egyptians, and maybe even further. However, mostly, these early cookbooks were just simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During the time of the Roman Empire a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into starters, main meal and afters, something we still use today. He also tells us how the ancient Romans used many aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and parsley. As our culinary historical trip moves on a few more years we have two books dating from the 1300s : one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals on the tables of the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as basil and rosemary. These new herbs and spices led to an explosion in cookery books, most of which still exist in private libraries. Over the following few hundred years, the upper-class families of Europe strove to lay on the best banquets, and as a consequence, chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing recipes common in their social group. When we get to the 1900s, cookery publications are in great demand, mostly due to more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Bacon_Peanut Butter Corn Bread recipe.
