Ingredients
1 package (7 1/2 to 12 ounces) cornbread muff, in mix
3/4 cup (3 ounces) shredded sharp cheddar c, heese
1 1/2 tsp cracked black pepper
Directions
I forget what kinds of recipes you like. Here are a couple of easy
looking cornbread recipes from a new book a friend gave me.
From: Working Mother 29-Minute Meals
Preheat oven to 425 deg.F. Grease 8-inch square baking pan. Prepare
corn bread mix according to package directions, adding cheese to
batter. Pour batter into prepared pan; sprinkle evenly with black
pepper. Bake for 15 minutes, or until golden brown and toothpick
inserted into center comes out clean. Cut corn bread into squares.
Makes about 12 squares.
Per square: 160 calories, 4 g protein, 6 g fat, 21 g carbohydrate,
27 mg cholesterol, 348 mg sodium.
This one also looks good. From same book as above.
Herbed Corn Bread
Bake this savory cornbread in the morning and serve at room
temperature--or if desired, reheat it briefly before serving.
2 boxes (8 1/2-ounce size) cornbread or corn muffin mix 1/2 cup
cottage cheese 1/4 cup minced parsley 1/4 cup snipped fresh chives or
scallions
1. Preheat oven to 350 deg.F. Grease several corn-stick molds or
two 8 inch square baking pans. Set aside.
2. Prepare mixes according to package directions, adding cottage
cheese, parsley and chives to batter. Spoon into prepared molds. Bake
for 12 to 15 minutes, or until lightly browned (corn bread baked in
square pans will take about 25 minutes).
Makes 12 servings.
Per serving: 179 calories, 4 g protein, 5 g fat, 28 g carbohydrate,
1 mg cholesterol, 455 mg sodium.
My Note: Even if you dislike cottage cheese, when cottage cheese is
baked into breads and the like it looses its cottage-cheese-ness ;-)
and just tends to make the breads moist. Also, you could probably add
smidgens of other herbs to this last bread... tiny bits of basil or
oregano or thyme, to give it just a hint of herby flavor.
Take care, Kyosho
Servings: 12 servings
Peppery Corn Bread Bites Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn
The History of Recipes
We can track the history of written recipes back into the distant past, in fact as far into history as early Egypt, and maybe even further. Having said that, these, ancient cookbooks were just very simple pictorial recipes for preparing meals.
During the time of the Roman Empire a roman called Apicius compiled a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef tells us how the ancient Romans used a wide range of herbs and spices, including many that are still in use today for example thyme, mint and asafoetida. Over the following few hundred years, the rich and powerful families of Wesstern Europe tried to offer the most extravagent banquests, and as a result the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and recording recipes common in their social group. By the arrival of the 20th century, cookery books were starting to become popular as a result of increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Peppery Corn Bread Bites recipe.
