Ingredients
14 oz strong plain flour
10 oz medium yellow corn meal not corn fl, our
2 tbsp sugar
2 tbsp baking powder
8 fl milk
4 tbsp sunflower or soya oil
2 tbsp natural yoghurt
OPTIONAL
8 oz grated cheddar cheese
Directions
Grease a 2 pound loaf tin and heat the oven to gas mark 5,375F,190C.
Place the flour, corn meal, sugar and baking powder into a bowl, and
beat in the eggs, milk, oil and yoghurt. Mix all the liquids together
first if you like, then pour them in. Give the mixture a good stir.
At this point you could add 8 ounces of grated Cheddar Cheese or
similar. Pour into the tin and bake for 55 minutes. Test with a
skewer - if it comes out clean it's ready, if it's a bit smeary it
needs another 5 to 10 minutes, but cover the top with foil to stop
the crust burning. Remove when ready and let it stand for five
minutes before turning out. You may find a knife round the edge helps
Servings: 1 servings
Corn Bread (Barry) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to follow the history of `recipes` far back into distant history, in fact as far back into history as the ancient Egyptians, and possibly even further. Having said that, sadly, these old records were just primitive pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created some documents which described recipes cooked by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius recounts how the cooks of Roman times made use of many spices and herbs, including some that we all recognise for example basil, mint and asafoetida. Moving our culinary historical trip onwards, we find two books dating from the 1300s - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that appears on menues today, but instead descriptions of the types of food prepared for the rich and powerful of the time. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new tastes caused an increase in cookery books, some of which are now in academic collections. Over the following few centuries, the powerful and rich tried to offer the most exotic banquets, and as a consequence, chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes common in their social group. When we get to the 1900s, cookbooks are starting to become popular due to more people being able to read, leisure time and a general increase in wealth. |
We hope you enjoy this Corn Bread (Barry) recipe.
