Ingredients
1 cup yellow cornmeal, browned in oven
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
4 tbsp sugar
1 cup buttermilk
1 egg, beaten
2 tbsp melted butter or margarine
1 medium jalapeno pepper, seeded and chopped, fine
Directions
In food processor, put 1/2 cup flour, baking powder, baking soda,
salt, sugar and cooled cornmeal. Process until mixed, about 3-5
seconds. Add the buttermilk, egg and butter and process until smooth.
Stir in the chopped pepper. Fill greased madeleine mould or tiny
muffin tins 2/3 full of batter and bake for 15-20 minutes. Cool in
pan, then remove.
Origin: Appeal, Winter 1995. Shared by: Sharon Stevens, Dec/95
Servings: 6 servings
Cornbread Madeleines Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have tracked the existence of recipes back into antiquity, in fact as far as the Egyptians, and potentially, even further back. In practice though, in the main part, these ancient recipes were just very basic pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to academics is a collection of clay tablets in ancient Sumerian which show 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 drank it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the early Romans were skilled in the use of a wide range of aromatic flavours, including some familiar names such as thyme, fennel and dill. As our culinary historical trip moves to more modern times there are two books from the fourteenth century - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is served today, but rather descriptions of the types of food on the menus of the rich and powerful of the period. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, including spices like coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an explosion in manuscripts on cooking, some of which still exist in academic collections. By the arrival of the twentieth century, cooking books were starting to become popular due to increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Cornbread Madeleines recipe.
