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 are able to follow the history of `recipes` back into distant history, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
As we move on, there are some interesting books published in the fourteenth century ; one book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that is served today, but instead recipes for the types of food prepared by the cooks of the rich and wealthy people of those days. By the advent of the 20th century, recipe publications are greatly in demand as a result of more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Corn Bread_From Mix Version 2 recipe.
