Ingredients
2 cup bake it all mix
1 egg
1 cup sour milk*
1/4 cup sugar
1 cup cornmeal
1/2 tsp baking soda
Directions
* when measuring the mix, do not pack. *To make sour milk, place 1
Tablespoon vinegar in measuring cup and fill to the 1 cup mark with
milk. Break egg into bowl; beat. Stir in milk, sugar, cornmeal, Mix,
and baking soda. Stir quickly and vigorously until just mixed. Pour
batter into an 8 by 8 by 2-inch square pan, bottom rubbed with
shortening. Bake in a 425 F. oven 25 to 30 minutes. CORNMEAL MUFFINS:
Pour Corn Bread Batter into 12 greased muffin cups. Bake in a 425
F. oven about
20 minutes.
Recipe By :
Servings: 9 servings
Corn Bread/From Mix Version 2 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can trace the history of `recipes` way back into ancient history, in fact as far into history as pharonic Egypt, and maybe further still. Having said that, in the main part, these old cook books were just simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and afters, a very modern way of dining. This early Roman chef tells us how the chefs of Roman times used many herbs, including some that we all recognise for example basil, rue and parsley. Later on, we have some books which were published in the 14th Century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that we all know today, but instead accounts of the types of meals prepared for the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including rosemary and coriander. The introduction of these new foods and spices prompted a surge in manuscripts on food, the majority of which are now in private libraries. For the next few years, the rich families of Europe strove to serve up the most extravagent meals, and as a consequence, the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and writing down the recipes of their peers. By the advent of the twentieth century, cooking publications are greatly in demand mostly as a result of more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Corn Bread_From Mix Version 2 recipe.
