Ingredients
1 cup cornmeal
1/2 cup flour (i use unbleached)
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1 tbsp applesauce
3/4 cup skim milk
2 egg whites
Directions
This is plain cornbread, not a corn flavored cake, so don't expect it
to be fluffy or sweet. It's great with black-eyed peas, new potatoes,
green onions, sliced tomatoes, and buttermilk, i.e., your basic
Southern farm fare. It's also very nice cold, broken into bite-sized
pieces in a glass of cold milk and eaten with a spoon.
Preheat oven to 425F. Grease pan (I use our #5 cast iron skillet - 8"
dia.) with a dab of olive oil on a paper towel (or spray with Pam)
and put in oven to preheat. Mix all ingredients, pour batter in
heated pan, and bake for 20 min. Cut into six medium or eight small
pieces.
From: simmons@Texaco.COM (Bob Simmons). Fatfree Digest [Volume 10
Issue 9] Aug. 19, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Cornbread
Categories: Bread; Breads
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into ancient history, in fact as far into history as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient records were just basic hieroglyphic instructions for food preparation.
As we move into The time of the romans 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into starters, entrees and dessert, a style of dining still practiced today. He also tells us how the cooks of his times used a wide range of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and dill. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including coriander, parsley, and basil. The introduction of these new culinary ideas led to a surge in manuscripts on food, many of which still exist in private cookery archives. By the time we get to the twentieth century, cooking publications are greatly in demand due to higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Cornbread _t_ recipe.
