Ingredients
2 cup water
1 tsp salt
1 cup yellow cornmeal
1 preferably stone-ground
4 tbsp unsalted butter
2 cup milk
3 large eggs (at room temperature)
1 beaten
1 hot chile pepper --
1 jalapeno
2 tsp baking powder
Directions
Position a rack in the center of the oven, and preheat to 400 degrees.
Lightly butter a 1 1/2 quart round casserole. In medium saucepan,
bring the water and salt to a boil over high heat. Gradually whisk in
the cornmeal. Reduce the heat to low, and cook, stirring constantly,
until the cornmeal is quite thick, about 3 minutes. Remove the pan
from the heat, and stir in the butter until melted. Then whisk in
the milk. Add the beaten eggs and whisk well. Whisk in the chile
pepper and baking powder. Spread the batter evenly in the prepared
casserole. Bake until puffed and golden brown, about 45 minutes. Let
stand 5 minutes before serving.
Recipe By : Kwanzaa by Eric V. Copage
Servings: 6 servings
Chile-Spiked Spoonbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Mexican; Seafood
The History of Recipes
We can trace the history of written recipes way back into the far past, at least as far back into recorded history as early Egypt, and maybe even further. Having said that, sadly, these ancient records were just simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe found, according to historians is a collection of stone tablets in ancient Sumerian 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 people feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. He also recounts how the ancient chefs were skilled in the use of a wide range of spices and herbs, including some that we all recognise for example bay, mint and dill. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from the Middle-East, including spices such as basil and rosemary. These new spices and herbs prompted a torrent in manuscripts on food, some of which are kept safe in academic collections. For the next few years, the upper-class families of Europe competed with each other to serve up the most extravagent meals, and as a result chefs and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes common in their social group. The introduction of the TV brings us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chile Spiked Spoonbread recipe.
