Ingredients
CORN BREAD
1/2 cup butter
1 medium onion, finely chopped
1 garlic clove, minced
15 1/4 oz can green giant whole kernel golden, sweet corn, draine
15 oz can green giant cream style golden, sweet corn
2 eggs, beaten
1/4 tsp salt
7 oz (or 8.5 oz) corn muffin mix
TOPPING
2 1/2 cup cubed cooked chicken
2 tbsp canned chopped mild chiles
4 oz can green giant mushroom pieces & s, teams, drained
1 1/2 cup dairy sour cream
1/4 tsp salt
1/4 tsp pepper
2 cup shredded monterey jack cheese
Directions
Heat oven to 375 degrees. Grease 13 x 9" baking dish. Melt butter in
small skillet over medium-high heat. Add onion and garlic; cook and
stir 4 to 6 minutes or until tender, stirring occasionally. Set
aside. In large bowl, combine corn, cream style corn, eggs and 1/4 t
salt; mix well. Add corn muffin mix; mix well. Fold in cooked onion
mixture. Pour into greased dish. In large bowl, combine all topping
ingredients except cheese; mix well. Spoon over corn bread to within
1" of edges. Sprinkle with cheese. Bake for 35 to 40 minutes or until
edges are golden brown.
Servings: 12 servings
Chicken Suiza Corn Bread Bake Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Corn; Poultry
The History of Recipes
It is possible to follow the history of written recipes way back into distant history, certainly as far back into history as the early Egyptians, and maybe further still. However, these, early cook books were just basic hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe found, according to historians are some stone tablets in the Sumerian language describing 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 those who drank it feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something we still use today. Additionally, he recounts how the cooks of his times made use of many herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and dill. Later on, there were a couple of recipe books dating from the 14th Century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that is familiar to us all today, but rather recipes for the types of meals on the menus of the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including rosemary and coriander. The introduction of these new foods and spices caused an increase in recipe publications, most of which still exist in private libraries. For the centuries that followed, the upper-class families of the West competed to serve up the most exotic banquets, and as a result the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes of the day. By the time we get to the 20th century, cookery publications were highly popular due to increased literacy, people having more leisure time and having more money. The introduction of the TV brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Chicken Suiza Corn Bread Bake recipe.
