Ingredients
1 cup + 2 tb yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup whole wheat flour
1 1/4 cup buttermilk
1 egg + 1 egg white, lightly beaten
1/4 cup sharp chedder cheese
2 tbsp mild green chili, * chopped or to taste
Directions
*In New Mexico...it's spelled chile..
Preheat oven to 450 degrees. Coat an 8" square baking pan with now
stick cooking spray and dust with 2 tablespoon of cornmeal. Sift into
a large bowl the remaining cornmeal, baking powder, baking soda, salt
and flour. In another bowl combine buttermilk, eggs, cheese and chili
or chile, then stir into the dry ingredients. Pour batter into the
prepared baking pan and place in upper third of oven. Bake 10
minutes or until dough is firm in center. Makes 12 (2") pieces.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;
Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal Master
Servings: 12 sweet ones
Chili-Cheese Corn Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Chili; Corn
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into the distant past, in fact as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, in the main part, these old cook books were just primitive hieroglyphic instructions for food preparation.
As we move into The time of the romans 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of his times made use of many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, mint and parsley. During the next few hundred years, the powerful families of Wesstern Europe strove to serve the most extravagent meals, and because of this cooks and their recipe collections were highly sought after. However, it wasn`t until the 1800s that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes common in their social group. By the time we get to the twentieth century, recipe books are starting to become popular mostly as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Chili Cheese Corn Bread recipe.
