Ingredients
1 cup self rising cornmeal
1/2 cup butter or margarine, melted
2 eggs, beaten
1 cup cream-style corn
1 cup sour cream
2 tbsp grated onion
Directions
Combine and mix well all ingredients. Heat a well greased 9 inch
cast iron skillet in a 400 degree ovne for 3 minutes or until very
hot. Pour batter into hot skillet. Bake at 400 for 40 minutes or
until golden brown. Cool 10 minute. Cut cornbread into wedges to
serve.
Servings: 8 servings
Cornbread With Corn Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have tracked the existance of recipes far back into the distant past, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Closer to modern times, we find two recipe books published in the 14th Century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the spicy food that is popular today, but instead descriptions of the types of meals served to the rich and powerful. By the arrival of the 1900s, cookbooks were in great demand, as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Cornbread With Corn recipe.
