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
It is possible to read the history of written recipes far back into ancient history, certainly as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, in the main part, these ancient records were just basic hieroglyphic recipes for preparing meals.
In fact, the oldest recipe discovered, according to food historians are some stone tablets in the Sumerian language 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 making drinkers feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, entrees and desserts, a very modern way of dining. He also describes how the Roman cooks used a wide range of spices and herbs, including a few that will be familiar to modern chefs such as basil, mint and parsley. Later, there were two interesting books published in the 1300s ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the spicy food that we all know today, but instead descriptions of the types of food on the menues of the rich people of the period. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the holy lands, including spices such as rosemary and coriander. These new foods and tastes created a surge in books on cooking, most of which are kept safe in academic collections. For the decades that followed, the rich and powerful families of the West competed with each other to serve the most extravagent banquests, and consequentially chefs and their recipe collections could command a high salary. However, it wasn`t until the 1800s that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookery books are in high demand, as a result of better eduction, more spare time and having more money to spend. The arrival of television gave us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Bacon_Peanut Butter Corn Bread recipe.
