Chive & Black Pepper Corn Bread Recipe


Ingredients

3/4 cup yellow cornmeal
3/4 cup all purpose flour
1 tbsp sugar
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp coarsely ground pepper
1/2 tsp salt
1 cup sour cream
1/4 cup snipped fresh chives
3 tbsp unsalted butter, melted
2 tbsp milk
1 egg, beaten to blend


Directions

Preheat oven to 425øF. Butter 8 inch square baking dish. Mix first 7
ingredients in large bowl. Whisk remaining ingredients in another
bowl to blend. Make well in center of dry ingredients. Add sour
cream mixture and stir just until blended. Spoon batter into
prepared dish. Bake until cornbread is golden brown and begins to
pull away from sides of pan, about 20 minutes. Cool slightly. Cut
into squares. Serve warm or at room temperature. Yield: 9 squares
Typed in MMFormat by cjhartlin@msn.com Source: Bon Appetit July 1988


Servings: 9 squares

 

 

Chive & Black Pepper Corn Bread Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Corn


The History of Recipes

Transcribed cooking instructions as a concept can be traced far back into ancient history, at least as far back into history as pharonic Egypt, and possibly even further. In practice though, mostly, these old cookbooks were just primitive hieroglyphic recipes for preparing meals.

In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount 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 blissful.

Moving our culinary historical trip onwards, there were some recipe books which were published in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the nobility of the time.

Over the next few hundred years, the rich and powerful families of the West competed with each other to offer the most extravagent banquests, and as a result chefs and their collection of recipes were highly sought after. However, it wasn`t until the 1800s the formal cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, testing, and recording recipes to allow everyone to enjoy them.

When we get to the 20th century, cookery books are in great demand, as a result of increased literacy, more spare time and being a little richer.

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We hope you enjoy this Chive & Black Pepper Corn Bread recipe.

 


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