Ingredients
1 1 box jiffy corn muffin mix
1 1 egg
Directions
1 cn creamed corn -- 15 ounces
3 TB butter -- melted
1/2 c sugar
Mix all ingredients. Bake in greased 9 X 13 pan or 18 muffin cups
for 20 to
25 minutes at 350.
Recipe By : Barb
From: Barb
Servings: 6 servings
Barb's Corn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn
The History of Recipes
We are able to trace the history of written recipes far back into antiquity, certainly as far back into recorded history as the Egyptians, and potentially, even further back. Having said that, generally, these early records were just very basic hieroglyphic or cunieform instructions for preparing food.
As we move into Roman times 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also describes how the Romans were skilled in the use of a good variety of spices, including some that we all recognise such as basil, fennel and parsley. During the next few centuries, the powerful and wealthy houses competed to serve the best banquets, and because of this the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, cook books are highly popular due to higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Barb's Corn Bread recipe.
