Ingredients
1 1/2 cup yellow corn meal,
1/2 cup whole wheat flour,
1 16 ounce can cream style
1 corn
1 table spoon baking powder
3/4 cup milk, dairy or soy
1 egg replacer to equal 1 egg
FOR MEXICAN STYLE ADD
1/4 cup diced bell pepper
2 tbsp diced onion
1 to 2 tablespoons diced
1 jalapeno peppers
1/3 cup grated fat free cheese
1 (optional)
Directions
bake at 350 farenheit for about 20 minutes for muffins or 30+ minutes
for a pan of corn bread (spray pan with non stick coating or use
lecithin/oil mix)
Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest
[Volume 15 Issue 15] Feb. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Corn Bread (Gordon) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into ancient history, at least as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these ancient records were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a series of tablets in the Sumerian language which describe 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 `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes cooked by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius recounts how the ancient chefs were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, rue and dill. During the following few centuries, the rich families of the West competed to offer the most exotic banquets, and because of this the best cooks and their recipes could command a high salary. However, it wasn`t until the 19th century that fine cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording recipes common in their social group. Like it or not, the introduction of TV brings us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Corn Bread (Gordon) recipe.
