Ingredients
PHILLY.INQUIRER
1 cup cornmeal
2 tbsp sugar
1 cup flour
2 tbsp butter
1 tbsp baking powder
1 cup milk
1 tsp salt
2 medium eggs,lightly beaten
Directions
IN MIXING BOWL,STIR TOGETHER CORNMEAL,FLOUR,BAKING POWDER,SALT AND
SUGAR.ADD BUTTER AND BLEND WITH FINGERS TO CONSISTENCY OF COARSE
MEAL.SLOW BEAT IN THE MILK;THEN EGGS.CONTINUE TO BEAT ONE MINUTE
LONGER,SCRAPPING TH SIDES OF THE BOWL.USE BATTER AS DIRECTED IN
ELIZABETH TAYLOR CHILI. OR USE AS A REGULAR CORNBREAD BATTER BY
BAKING IN AN EIGHT INCH SQUARE BAKING PAN AT 375 DEGREES FOR 20
MINUTES OR UNTIL CORNBREAD IS GOLDEN AND YESTS DONE. CUT INTO SQUARES
AND SERVE.
Servings: 4 servings
Cornbread Batter Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have tracked the existence of recipes back into the distant past, at least as far back into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient cookbooks were just simple hieroglyphic recipes for preparing meals.
As our culinary historical trip moves to more modern times there were some books which date from the 1300s ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that is served today, but instead descriptions of the types of food enjoyed by the rich people of the period. When we get to the 1900s, cookery publications are greatly in demand mostly due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Cornbread Batter recipe.
