Ingredients
1/2 cup flour
1 1/2 cup cornmeal, yellow
3 tsp baking powder
3 medium eggs, well beaten
1 cup milk
1 tsp salt
1 tsp sugar
1/4 cup cream
1/3 cup butter, melted
Directions
Preheat the oven to 400dF. Butter an 8-1/2x11 inch baking pan. Sift
the flour, salt, sugar, and baking powder into a large bowl, to mix
the ingredients thoroughly and distribute the baking powder evenly.
Beat in the eggs and milk using a wooden spoon until well mixed. Beat
in the cream and, lastly, the melted butter. Pour into the buttered
pan and bake for 18 to 20 minutes. While still hot, cut into squares
and serve wrapped in a napkin.
Servings: 6 servings
Corn Bread By James Beard~ Chef Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into distant history, at least as far back as the ancient Egyptians, and potentially, even further back. However, mostly, these ancient cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius describes how the cooks of Roman times used many different aromatic flavours, including a few that are still present in modern kitchens for example bay, mint and parsley. During the following few centuries, the upper-class families of the West competed to serve up the most exotic banquets, and consequentially the best chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and recording the recipes of their peers. The revolution that is television brings us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Corn Bread By James Beard~ Chef recipe.
