Corn Drop Biscuits Recipe


Ingredients

2 1/2 cup corn kernels, fresh (3 ears)
1 or frozen
2 eggs
1/2 cup buttermilk
1/4 cup oil
1 tbsp honey
1 tbsp ground dried red peppers
1 cup cornmeal
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt


Directions

Preheat oven to 425.

In large mixing bowl, beat eggs, add buttermilk, oil, honey, hot red
pepper, corn. Stir to blend.

In smaller bowl, sift cornmeal, flour, baking powder, baking soda and
salt. Add dry to wet ingredients and stir to blend.

Drop little mounds of batter (about 2 tbsp each) onto baking sheet,
leaving 1/4" between.

Bake for 20 min. til golden brown. Let rest for a minute before
removing from sheet.

Recipe By : Country Gourmet


Servings: 4 servings

 

 

Corn Drop Biscuits Recipe brought to you by Recipe Ideas


Categories: Bread; Breads


The History of Recipes

We are able to follow the history of meal recipes back into the far past, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.

The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`.

Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts which described recipes enjoyed by wealthy Romans. In his works, he describes how the meals were separated into starters, entrees and desserts, something we still use today. Aspicius also tells us how the Roman cooks made use of many different spices and herbs, including a few that will be familiar to modern cooks for example basil, mint and asafoetida.

As we move on, we have a couple of interesting cookery books from the fourteenth century ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of meals on the menues of the rich and powerful of the time.

Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including rosemary and coriander. These new foods and tastes was responsible for a surge in recipe books, most of which are now in private cookery archives.

During the following few hundred years, the rich families of the West tried to serve the best banquets, and because of this the best cooks and their recipe collections could command a high salary. However, it was during the 1800s that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing the recipes of their peers.

By the time we get to the 1900s, cooking publications were increasing in popularity due to higher levels of literacy, people having increased free time and having more money to spend.

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We hope you enjoy this Corn Drop Biscuits recipe.

 


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