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
Recipes as an idea can be observed far back into antiquity, in fact as far back as the Egyptians, and potentially, even further back. Having said that, these, early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians are a few clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius created a few documents detailing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into starters, main course and afters, something we still use today. He also recounts how the Roman cooks were skilled in the use of a good variety of herbs and spices, including many that are still in use today like basil, mint and dill. Continuing our culinary historical journey, we find a couple of recipe books dating from the 1300s : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the rich and powerful of the time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new foods and spices led to a torrent in manuscripts on food, most of which are kept safe in private libraries. Over the succeeding few hundred years, the upper classes competed to serve up the most exotic banquets, and consequentially chefs and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, cookbooks were highly popular due to better eduction, increased leisure time and having more money to spend. The TV revolution gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Cornbread _t_ recipe.
